Super tasty and nutritious warm salad for colder days. Packed with protein and flavour!
Lentils with mushrooms and rocket salad
400 g green lentils
4 bay leaves
2 cloves garlic
½ tsp sea salt
a bag or fresh rocket salad
200 fresh mushrooms (shitake or champignons)
1 onion chopped
4 tbsp of olive oil
freshly ground black pepper and salt for taste
1tsp of ground coriander
1 tsp of ground cumin
Cooking lentils: Rinse the lentils. In a medium size pot add lentils and water (a perfect ratio: 1-4, meaning 1 cup of lentils and 4 cups of water). Add bay leaves, salt and garlic. Cook under the lid for 20-30 min. Don’t overcook so the lentils are not mushy.
Cooking mushrooms: In a large pan, add some oil, chopped onions and chopped mushrooms. Simmer for 10-15 minutes.
Add the soaked lentils to mushrooms. Mix and and fry together for 3 minutes. Add cumin, coriander, salt and pepper for taste.
Serve topped with rocket salad and cherry tomato halves. Drizzle with extra virgin olive oil!