mushroom, lemon and lentil salad

You’ll want to cook the mushrooms in batches as well, to make sure they aren’t over crowded in the pan. I cooked them in 4 batches to make sure the mushrooms didn’t overlap.

The other key to this salad is seasoning. A simple salad, such as this, all hangs on the dressing. Season with a couple of pinches of salt, toss to combine, taste and add more until the flavours really start to come alive.

If serving this salad straight from the fridge you will need a little more seasoning than if you were serving it at room temperature.

Another tip I like to use is to cook the lentils in vegetable stock, to add a lovely depth of flavour. If you don’t have vegetable stock water will do, but I do think vegetable stock makes a great addition.

Ingredients

• 1/2 cup French Green Lentils
• 2 cups vegetable stock or water
• 4 cups mix of button and swiss brown mushrooms sliced (300g or 10 1/2 oz)
• 2 tsp olive oil
• 1/2 shallot or small onion finely chopped
• 2 cloves of garlic finely chopped
• 1/4 tsp chilli flakes or more to taste
• 1 1/2 tbs lemon juice
• 3 tsp good quality extra virgin olive oil
• sea salt and pepper to taste
• 2 tbsp flat leaf parsley roughly chopped
• 1/2 cup rocket (arugula)

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 1/3 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. 
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full instruction : www.deliciouseveryday.com

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