Vegan Mushroom Lentil Salad

🧂 Ingredients

• ½ cup French Green Lentils
• 2 cups vegetable stock

  or water
• 4 cups mix of button and swiss brown mushrooms

  sliced (300g or 10 ½ oz)
• 2 tsp olive oil
• ½ shallot or small onion

  finely chopped
• 2 cloves of garlic

  finely chopped
• ¼ tsp chilli flakes

  or more to taste
• 1 ½ tbs lemon juice
• 3 tsp good quality extra virgin olive oil
• sea salt and pepper

  to taste
• 2 tbsp flat leaf parsley

  roughly chopped
• ½ cup rocket

  (arugula)

Instructions

• 1 Begin by cooking the lentils. Place the lentils and vegetable stock in a
  saucepan 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.
• 2 Place a large ]frying pan over a high heat. When the pan has come to heat (don't
  add oil) add ⅓ of the mushrooms. Leave for 2 minutes before then give the pan a
  shake to flip them over. The mushrooms should be lightly golden. Cook for a
  further minute before removing from the pan and repeating with the remaining
  mushrooms. 
• 3 Reduce the heat to medium low and add 2 tsp of olive oil or vegan butter and add
  the shallot or onion. Cook until slightly golden on the edges 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.
  
• 4 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 you're serving.

Nutrition Info