Mushroom, Lemon and Lentil Salad

• Vegan
• Gluten free

• Produce

  • 1/4 tsp Chilli flakes
  • 2 tbsp Flat-leaf parsley
  • 1/2 cup French green lentils
  • 2 cloves Garlic
  • 4 cups Mix of button and portobello mushrooms
  • 1/2 cup Rocket

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 1 Sea salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 1 tbsp Olive oil, good quality extra virgin

• Liquids

  • 2 cups Water

Found on deliciouseveryday.com

Description

Directions

• Begin by cooking the lentils. Place the lentils and water in a [amazon_link id=B0027MF964 target=_blank ]saucepan[/amazon_link] and bring to a boil before reducing to a simmer. Simmer for 25 minutes or until the lentils are tender. Drain and set aside to cool.
• Place a large [amazon_link id=B000GWK2XW target=_blank ]frying pan[/amazon_link] over a high heat and add 2 tsp of olive oil. When the pan has come to heat add half the mushrooms. Leave for 1 to 2 minutes before stirring. The mushrooms should be lightly golden. Cook for a further minute before removing from the pan and repeating with the second batch. Reduce the heat to medium low and return the mushrooms to the pan and add the garlic and chilli flakes and cook for 2 minutes, or until the garlic is fragrant, but not browned as it will taste bitter. Set aside to cool.
• Toss the lentils, mushroom and garlic together along with the lemon juice and the extra virgin olive oil. Season to taste and add the parsley and rocket just as youre serving.