This vegan, gluten-free Mushroom, Lemon and Lentil Salad is a healthy, light and easy salad that’s perfect to bring along to your next BBQ or picnic.
While this may look like a winter dish, the sharp brightness and freshness of lemon really brings this Mushroom, Lemon and Lentil Salad into summer.
This healthy, light and easy lentil salad recipe is perfect to bring along to your next bbq or summer picnic. Vegan and gluten free it’s sure to satisfy everyone!
Here I’ve used a mix of portobello mushrooms and button mushrooms, but you can use whatever variety of mushrooms you prefer. I like portobellos as they have a richer deeper flavour. Making them worth seeking out.
The mushrooms are cooked over a high heat and taken on a slightly caramelised flavour.
The trick to cooking mushrooms over a high heat is to not to add salt to the mushrooms while cooking them. Adding salt will cause them to release water and will prevent them from caramelising resulting in flabby watery mushrooms, which is not what you want.
There are plenty of ways to dress up this Mushroom Lentil Salad to make it your own. Add some crumbled feta, or even better, fry up some haloumi and place it over the top.
Don’t like lentils? Try couscous, quinoa or bulgar wheat. I can attest to the deliciousness of a bulgar wheat version, which I had for lunch the other day, along with some chickpeas added to the mix for a bit of protein.
So tell me, what is your favourite way to enjoy mushrooms in summer?
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Serves 2 for lunch, or serves 4 as a side dish.
30 minPrep Time
40 minCook Time
1 hr, 10 Total Time
- 1/2 cup French green lentils
- 2 cups water
- 1 tbs olive oil
- 300g mix of button and portobello mushrooms, sliced
- 2 cloves of garlic, finely chopped
- 1/4 tsp chilli flakes (red pepper) , or more to taste
- 1 tbs lemon juice
- 1 tbs good quality extra virgin olive oil
- sea salt and pepper, to taste
- 2 tbsp flat leaf parsley, roughly chopped
- 1/2 cup rocket (arugula)
- Begin by cooking the lentils. Place the lentils and water 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 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.
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.
More great mushroom recipes:
This post was sponsored by Australian Mushroom Growers Association. As always, all opinions are my own.