Ingredients
The following ingredients have 2 Servings
- 75 grams green lentils (roughly 150g cooked weight)
- 2 large porterbello mushrooms (sliced)
- 6 chestnut mushrooms (sliced)
- 100 grams rocket
- 50 grams spinach
- 1 small red onion (sliced thinly)
- 1 lemon (juice and zest)
- 4 tbsp extra virgin olive oil
- 1 clove garlic (crushed)
- 1/2 tsp salt
- 1 pinch ground black pepper
Instruction
- Cook the green lentils according to the packets instructions. This is likely to take 25-30 minutes depending on type. Drain and rinse thoroughly in cold water leaving to one side to cool completely.
- 10 minutes before serving, warm a griddle pan on a high heat. Place the thinly sliced mushrooms and onion on to the griddle pan and cook for 2-3 minutes on each side until the vegetables have softened.
- Remove from the heat and place to one side to cool.
- In a bowl, toss the spinach, rocket and green lentils with the olive oil, lemon juice, lemon zest, garlic and seasoning.
- Add in the mushrooms and onions.
- Toss to combine before serving.
