Super tasty and nutritious warm salad for colder days. Packed with protein and flavour!
Lentils with mushrooms and rocket salad
Rated 5.0 stars by 1 users
Category
Salads
Cuisine
Mediterranean
Servings
2
Prep Time
15 minutes
Cook Time
45 minutes
Ingredients
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400 g green lentils
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4 bay leaves
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2 cloves garlic
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½ tsp sea salt
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a bag or fresh rocket salad
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200 fresh mushrooms (shitake or champignons)
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1 onion chopped
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4 tbsp of olive oil
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freshly ground black pepper and salt for taste
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1tsp of ground coriander
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1 tsp of ground cumin
Directions
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!
