Vegan Mushroom Lentil Salad

Name: Vegan Mushroom Lentil Salad
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 2 serving
Ingredients: ½ cup French green lentils; 2 cups vegetable stock; 4 cups mix of button and swiss brown mushrooms; 2 tsp olive oil; ½ shallot or small onion; 2 cloves of garlic; ¼ tsp chilli flakes; 1 ½ tbs lemon juice; 3 tsp good quality extra virgin olive oil; sea salt and pepper; 2 tbsp flat leaf parsley; ½ cup rocket

User Reviews

4.7

90 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
Servings
2
Calories
122 kcal
Course
Main Course, Salad
Cuisine
Vegetarian, Vegan, gluten-free

Vegan Mushroom Lentil Salad

Omar Parker

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This hearty Vegan Lentil Salad is a nutritional powerhouse packed with French lentils, mushrooms, and lemon. And it comes together fast with just a handful of ingredients which you probably already have in your pantry!

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Ingredients

Servings

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)

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Instructions

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.
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.
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.
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.

Notes

Don't slice the mushrooms too thinly. You want them to have a bit of substance and also you don't want them to dry out when they are cooked over a high heat.

Nutrition Information

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Calories 122kcal (6%) Carbohydrates 14.12g (5%) Protein 3.28g (7%) Fat 7g (11%) Saturated Fat 0.997g (5%) Polyunsaturated Fat 0.831g Monounsaturated Fat 4.9g Sodium 949mg (40%) Potassium 276mg (8%) Fiber 1.4g (6%) Sugar 4.8g (10%) Vitamin A 2600IU (52%) Vitamin C 76.7mg (85%) Calcium 40mg (4%) Iron 1.4mg (8%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 122 kcal

% Daily Value*

Calories	122kcal	6%
Carbohydrates	14.12g	5%
Protein	3.28g	7%
Fat	7g	11%
Saturated Fat	0.997g	5%
Polyunsaturated Fat	0.831g	5%
Monounsaturated Fat	4.9g	25%
Sodium	949mg	40%
Potassium	276mg	6%
Fiber	1.4g	6%
Sugar	4.8g	10%
Vitamin A	2600IU	52%
Vitamin C	76.7mg	85%
Calcium	40mg	4%
Iron	1.4mg	8%