Appetizers / Soups / Salads

Mushroom, Lemon and Lentil Salad is for Lunch.

Mushroom, Lemon and Lentil Salad takes 20 minutes to prepare.

Mushroom, Lemon and Lentil Salad takes 15 minutes to cook.

Mushroom, Lemon and Lentil Salad makes 2 servings.

The ingredients for Mushroom, Lemon and Lentil Salad are:

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

Here is how you make Mushroom, Lemon and Lentil Salad:

?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 dishNumber of Servings: 2Recipe submitted by SparkPeople user NATASHAROUX.

The nutritional information for Mushroom, Lemon and Lentil Salad is:

• Servings Per Recipe: 2
• 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

The dietary needs meet for Mushroom, Lemon and Lentil Salad is Vegetarian