MUSHROOM, LEMON and LENTIL SALAD {VEGAN}

mushroom, lemon ând lentil sâlâd {vegân}

While this mây look like â winter dish, the târt brightness ând freshness of lemon reâlly brings this Mushroom ând Lentil Sâlâd into summer.

This heâlthy, light ând eâsy mushroom ând lentil sâlâd recipe is perfect to bring âlong to your next bbq or summer picnic. Vegân ând gluten free, ând mâde from ingredients you âre âlreâdy likely to hâve in your fridge or pântry it’s sure to sâtisfy everyone!

Ingredients

• 1/2 cup French Green Lentils
• 2 cups vegetâble stock or wâter
• 4 cups mix of button ând swiss brown mushrooms sliced (300g or 10 1/2 oz)
• 2 tsp olive oil
• 1/2 shâllot or smâll onion finely chopped
• 2 cloves of gârlic finely chopped
• 1/4 tsp chilli flâkes or more to tâste
• 1 1/2 tbs lemon juice
• 3 tsp good quâlity extrâ virgin olive oil
• seâ sâlt ând pepper to tâste
• 2 tbsp flât leâf pârsley roughly chopped
• 1/2 cup rocket (ârugulâ)

Instructions

1. Begin by cooking the lentils. Plâce the lentils ând vegetâble stock in â sâucepân ând bring to â boil before reducing to â simmer. Simmer for 25 minutes or until the lentils âre tender. Drâin ând set âside to cool.
2. Plâce â lârge ]frying pân over â high heât. When the pân hâs come to heât (don't âdd oil) âdd 1/3 of the mushrooms. Leâve for 2 minutes before then give the pân â shâke to flip them over. The mushrooms should be lightly golden. Cook for â further minute before removing from the pân ând repeâting with the remâining mushrooms.
3. ...
4. ....

FULL RECIPE>>>https://www.deliciouseveryday.com