Portobello Mushroom and Lentil Salad with Lemon Dressing

Mushroom and Lentil Salad from Supper in the Suburbs

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Portobello Mushroom and Lentil Salad with Lemon Dressing

This warm salad is perfect for when you need a light lunch but its chilly outside.

Prep Time15

Cook Time30

Total Time45

Course: Salad

Cuisine: French

Diet: Vegan, Vegetarian

Keyword: black pepper, chestnut mushrooms, extra virgin olive oil, garlic, green lentils, lemon, portobello mushroom, red onion, rocket, salt, spinach

Servings: people

Calories: 469.85kcal

Author: Emma

Ingredients

75 grams green lentils roughly 150g cooked weight
2 large porterbello mushrooms sliced
6 chestnut mushrooms sliced
100 grams rocket
50 grams spinach
1 small red onion sliced thinly
1 lemon juice and zest
4 tablespoon extra virgin olive oil
1 clove garlic crushed
½ teaspoon salt
1 pinch ground black pepper

US Customary - Metric

Instructions

Cook the green lentils according to the packets instructions. This is likely to take 25-30 minutes depending on type. Drain and rinse thoroughly in cold water leaving to one side to cool completely.
10 minutes before serving, warm a griddle pan on a high heat. Place the thinly sliced mushrooms and onion on to the griddle pan and cook for 2-3 minutes on each side until the vegetables have softened.
Remove from the heat and place to one side to cool.
In a bowl, toss the spinach, rocket and green lentils with the olive oil, lemon juice, lemon zest, garlic and seasoning.
Add in the mushrooms and onions.
Toss to combine before serving.

Nutrition