Mushroom, Lemon and Lentil Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 large can of lentils1 tbs, Extra Virgin Olive Oil2 large, Portobello Mushroom Caps, large slices2 Garlic clovesLemon, fresh squeezed, juice of half a lemon1 tbs, Extra Virgin Olive OilSalt and Pepper to taste2 tbsp, Parsley4 cups, Baby Arugula
•Place a large frying pan 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 you're serving.
Serving Size: Serves 2 for lunch, or serves 4 as a side dish
Number of Servings: 2
Recipe submitted by SparkPeople user NATASHAROUX.
•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.
Serving Size: Serves 2 for lunch, or serves 4 as a side dish
Number of Servings: 2
Recipe submitted by SparkPeople user NATASHAROUX.
Nutritional Info Amount Per Serving
- Calories: 369.5
- Total Fat: 15.3 g
- Cholesterol: 0.0 mg
- Sodium: 115.8 mg
- Total Carbs: 41.4 g
- Dietary Fiber: 15.3 g
- Protein: 21.7 g
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