Mushroom, Lemon and Lentil Salad

1 large can of lentils
1 tbs, Extra Virgin Olive Oil
2 large, Portobello Mushroom Caps, large slices
2 Garlic cloves
Lemon, fresh squeezed, juice of half a lemon
1 tbs, Extra Virgin Olive Oil
Salt and Pepper to taste
2 tbsp, Parsley
4 cups, Baby Arugula

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.

•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.