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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 minutes
Cook Time30 minutes
Total Time45 minutes
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: 2 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 tbsp extra virgin olive oil
  • 1 clove garlic crushed
  • 1/2 tsp salt
  • 1 pinch ground black pepper

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

Calories: 469.85kcal | Carbohydrates: 41.79g | Protein: 16.25g | Fat: 29.4g | Saturated Fat: 4.09g | Polyunsaturated Fat: 3.52g | Monounsaturated Fat: 20.56g | Trans Fat: 0.01g | Sodium: 632.13mg | Potassium: 1418.58mg | Fiber: 16.73g | Sugar: 8.72g | Vitamin A: 3558.77IU | Vitamin C: 49.34mg | Calcium: 169.34mg | Iron: 5.37mg