Mushroom Lentil Salad

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Servings: 4 Prep: 20 min Cook: 500 min Dairy Free Vegan Entree Salad Homestyle No Leftover Simple Stovetop Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Portobello Mushrooms, Extra Virgin Olive Oil, Crushed Red Pepper Flakes, Lemon, Ground Black Pepper

Ingredients

1 cup brown lentils

4 cups water, plus more to soak lentils

12 ounces cremini mushrooms

6 portobello mushrooms ⚠

4 cloves garlic

6 tablespoons extra virgin olive oil ⚠

¼ teaspoon crushed red pepper flakes, or more to taste ⚠

½ lemon ⚠

¾ teaspoon sea salt, plus more to taste

ground black pepper, to taste ⚠

4 cups arugula

Instructions

1. Place lentils in a large bowl and cover with filtered water. Soak lentils for at least 8 hours. When ready to cook, pour off water and rinse well.

2. Place the lentils and water 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.

3. Slice mushrooms. Peel and chop garlic finely.

4. Place a large frying pan over a high heat and add a third of the olive oil. When the pan has come to heat add the mushrooms.

5. Leave for 1-2 minutes before stirring. The mushrooms should be lightly golden.

6. Reduce the heat to medium low and add the garlic and chili flakes and cook for 2 minutes, or until the garlic is fragrant, but not browned. Set aside to cool.

7. Juice the lemon.

8. Toss the lentils, mushrooms and garlic together along with the lemon juice and the remaining olive oil. Season to taste. Add the arugula right before serving.