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 mins
Cook Time30 minutes mins
Total Time45 minutes mins
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
- 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
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.
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