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Home ยป Vegan Recipes ยป Mushroom, Lemon and Lentil Salad {vegan}

Mushroom, Lemon and Lentil Salad {vegan}

Published: Jan 24, 2019 ยท Updated: Aug 25, 2020 ยท This post may contain affiliate links.

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Mushroom Lemon and Lentil Salad vegan
Mushroom Lemon and Lentil Salad vegan
Mushroom Lemon and Lentil Salad vegan
Mushroom Lemon and Lentil Salad vegan
Mushroom Lemon and Lentil Salad vegan
Mushroom Lemon and Lentil Salad vegan

This hearty Vegan Lentil Salad is a nutritional powerhouse packed with French lentils, mushrooms, and lemon. And it comes together fast with just a handful of ingredients which you probably already have in your pantry!

This vegan, gluten-free Mushroom 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 tart brightness and freshness of lemon really brings this mushroom lentil salad into summer.

This vegan lentil salad is healthy, light, easy and perfect to bring along to your next bbq or summer picnic.

Vegan and gluten free, and made from ingredients you are already likely to have in your fridge or pantry it’s sure to satisfy everyone!

Tips for Making Vegan Lentil Salad:

Experiment with your favorite mushrooms.

In this salad, I’ve used a mix of swiss brown (crimini) mushrooms and button mushrooms (champignons). Really though you can use whatever variety of mushrooms you prefer or have on hand.

Meaty portobello mushrooms would also be lovely in this vegan lentil salad, as they have a richer, deeper, almost meaty flavor. King brown mushrooms would be great too, or even a mix of wild mushrooms.

Caramelize the mushrooms over high heat for the best flavor.

The secret to this vegan lentil salad is cooking the mushrooms over a high heat to allow them to caramelize slightly.

The key to lovely caramelized mushrooms is to not add salt to the mushrooms while cooking them!

Adding salt will cause the mushrooms to release water and will prevent them from caramelizing, resulting in flabby watery mushrooms, which is not what you want.

The mushrooms will release a little moisture as you cook them, but much less so than if they were seasoned.

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.

Seasoning your vegan lentil salad.

The other key to this mushroom lentil 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 flavors 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.

Cook the lentils in vegetable stock.

Another tip I like to use is to cook the lentils in vegetable stock, to add a lovely depth of flavor.

If you don’t have vegetable stock, water will do, but I do think vegetable stock makes a great addition.

Dress up your vegan lentil salad.

There are plenty of ways to dress up this Mushroom Lentil Salad to make it your own.

If you aren’t vegan, add some crumbled feta. Or even better, fry up some haloumi and place it over the top.

If you are vegan, try adding thinly sliced celery or radish or replacing the rocket (arugula) with oven baked kale chips for a little crunch.

A Reader Favorite Recipe!

This recipe first appeared on Delicious Everyday way back in 2013. It’s been a reader favorite, which is why I’ve updated it for 2019. While the recipe remains the same, I’ve added some tips and tricks. And of course new photos.

Check out the original photo below. Pretty horrible right? I know this recipe isn’t the most visually appealing, but I think the new photos do it a little more justice ๐Ÿ™‚

This hearty Mushroom, Lemon and Lentil Salad is a nutritional powerhouse! Even better it only needs a handful of ingredients you probably already have in your pantry!

And here’s what this same vegan lentil salad looks like today. A little better, huh?

This hearty Mushroom, Lemon and Lentil Salad is a nutritional powerhouse! Even better it only needs a handful of ingredients you probably already have in your pantry!

And if you like this recipe, make sure you check out my new five-minute vegan lentil salad. It’s a surefire way to get a tasty dinner on the table quick!

Mushroom Lemon and Lentil Salad vegan

Vegan Mushroom Lentil Salad

This hearty Vegan Lentil Salad is a nutritional powerhouse packed with French lentils, mushrooms, and lemon. And it comes together fast with just a handful of ingredients which you probably already have in your pantry!
4.69 from 32 votes
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Course: Main Course, Salad
Cuisine: gluten free, vegan, vegetarian
Keyword: mushroom salad, vegan lentil salad
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Calories: 122kcal
Author: Delicious Everyday
2

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. 
  • Reduce the heat to medium low and add 2 tsp of olive oil or vegan butter and add the shallot or onion. Cook until slightly golden on the edges 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.

Notes

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.

Nutrition

Calories: 122kcal | Carbohydrates: 14.12g | Protein: 3.28g | Fat: 7g | Saturated Fat: 0.997g | Polyunsaturated Fat: 0.831g | Monounsaturated Fat: 4.9g | Sodium: 949mg | Potassium: 276mg | Fiber: 1.4g | Sugar: 4.8g | Vitamin A: 2600IU | Vitamin C: 76.7mg | Calcium: 40mg | Iron: 1.4mg
Shop our Cookbooks!Check out our collection of vegetarian and vegan cookbooks for more tasty meatless recipe ideas.

If you’re a big mushroom lover, be sure to check out these recipes:

  • Vegan Mushroom Wellington
  • Mushroom Bolognese {vegan}
  • Mushroom Quinoa Burgers with Roasted Garlic and Thyme Mayonnaise {vegetarian}
  • Mushroom Bouguignon {vegan}

This hearty Mushroom, Lemon and Lentil Salad is a nutritional powerhouse! Even better it only needs a handful of ingredients you probably already have in your pantry!

232.4Kshares

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Reader Interactions

Comments

  1. Shoshana says

    September 16, 2020 at 3:11 pm

    5 stars
    This was DELICIOUS, and also super simple to cook (also much faster than it said, as I prepared the mushrooms, shallots etc while the lentils were cooking). Really helpful instructions, thank you. The only thing I might change is adding a little pepper, but otherwise was perfect.

    Reply
  2. Felicia says

    August 09, 2020 at 3:02 pm

    5 stars
    Turned out delicious!! Highly recommend!

    Reply
  3. Rachel lewis says

    June 25, 2019 at 3:33 pm

    5 stars
    Made this today and itโ€™s now one of my favourite lentil dishes. I served it warm and used a bag of mixed salad leaves of rocket, beetroot & spinach, they wilted nicely. Also grated some lemon zest over the top too. Extremely moorish xx

    Reply
    • Nicole says

      June 25, 2019 at 10:03 pm

      I’m so glad you liked it – thanks for coming back to tell me!!

      Reply
  4. Susan says

    May 04, 2019 at 1:55 pm

    5 stars
    Very tasty , healthy and easy to make will be a regular in my kitchen ๐Ÿ˜ƒ

    Reply
  5. S Knapp says

    February 19, 2019 at 2:03 pm

    5 stars
    I was raised a vegetarian by vegetarian parents, so I learned early how to survive in a meat-eating world. My favorite story is when I was driving thru Montana in the late 1990’s. We stopped for lunch in Missoula at a Mexican restaurant. I asked them to make my tacos with beans instead of meat. They just looked at me with a confused expression and said they didn’t think they could do that. I said, “Do you make refried beans?” “Of course,” they replied. “Well, just put refried beans, lettuce, tomato and cheese on the tortilla instead of meat.” They were still quite confused. It took a good five minutes of explaining before they could figure out how to make a taco without meat! And I’m sure they thought I was crazy.

    Reply
    • Nicole says

      April 02, 2019 at 10:05 pm

      That’s hilarious! I have many similar memories growing up – so much easier these days!!

      Reply
  6. Jennifer Loveridge says

    June 16, 2018 at 12:10 pm

    5 stars
    Great recipe. The mushrooms take a bit of time but so worth them not being soggy. I didn’t add them back in with the lentils and shallots/garlic until serving to make sure they weren’t soft. Also, I used a lot more arugula then noted. Piled up the arugula dressed with salt, lemon, olive oil and placed the mixture on the top. Will make again.

    Reply
    • Nicole says

      June 22, 2018 at 11:59 am

      I’m so glad you liked it!

      Reply
  7. Donna says

    November 18, 2017 at 5:52 am

    5 stars
    I cooked this as a light dinner for my partner and I and we thoroughly enjoyed it. I didnโ€™t think cooking the lentils in the vegetable stock would make such a difference but it did. Personally I wouldnโ€™t use just water because the stock gives them so much flavour. Thanks for such a lovely recipe. Will definitely make this again.

    Reply
    • Donna says

      March 04, 2018 at 5:04 am

      Made this again and added some chunks of both fried polenta and fried halloumi to make it more substantial. Very nice salad.

      Reply
      • Nicole says

        March 06, 2018 at 4:13 pm

        Thanks Donna! Those are great additions – I will have to try that myself.

  8. Laura says

    February 01, 2017 at 12:07 pm

    5 stars
    I loved, loved, loved this! I roasted my mushrooms to avoid frying and doubled the lemon and garlic. I will make this again and again! Would be yummy, room temp, with poached eggs, tomato and avocado.

    Reply
  9. Liana says

    January 21, 2017 at 5:39 am

    5 stars
    Thanks for sharing this recipe.

    This was tasty, but I found it to be not very filling for lunch. Great for a very light meal, maybe, but I can’t imagine eating this for dinner.

    5 stars for taste and healthiness, but if I make it next time I’ll probably double the recipe.

    Reply
    • Nicole @ Delicious Everyday says

      January 21, 2017 at 9:05 am

      Thanks for your feedback Liana. ๐Ÿ™‚ Yes, it is definitely more of a lunch dish if you are having it as a complete meal or a side salad at dinner time.

      Reply
  10. Beth says

    September 01, 2016 at 2:24 am

    Looks yummy! Is this best eaten hot? Or, is it good cold also? Thanks!

    Reply
    • Nicole @ Delicious Everyday says

      September 01, 2016 at 7:24 am

      I prefer to eat the salad warm, but it is great cold too. I hope you enjoy it Beth ๐Ÿ˜€

      Reply
  11. Nicole says

    May 29, 2016 at 4:04 pm

    Yum. I’ve been pretty obsessed with arugula lately, so I’ve found this at the right time. This sounds like a great flavor combo.

    Reply
  12. Ilona @ Ilona's Passion says

    April 05, 2016 at 11:28 am

    This is such a healthy meal idea. I love adding my mushrooms to my recipes:) Pinned it

    Reply
    • Nicole @ Delicious Everyday says

      April 05, 2016 at 1:04 pm

      Thanks Ilona ๐Ÿ™‚

      Reply
  13. Carly says

    February 09, 2016 at 11:13 am

    5 stars
    Made this for dinner tonight and it was absolutely delicious!
    I used sprouted lentils, which cook faster, so I was eating it within 30 min.
    Am already looking forward to having leftovers for lunch tomorrow!

    Reply
    • Nicole @ Delicious Everyday says

      February 09, 2016 at 11:42 am

      I’m so glad you enjoyed this Carly ๐Ÿ™‚ And thanks for sharing the tip on sprouting the lentils first. I’ll have to give that a try!

      Reply
      • Carly says

        February 21, 2016 at 8:14 am

        lol, I didn’t sprout them, I purchased them sprouted (they are dried). They hold up quite nicely and are easier to digest! Making it again tonight for a tapas potluck!

  14. Ann Spies says

    January 04, 2016 at 2:25 am

    Tasty, easy to make, this is a real winner!

    Reply
    • Nicole @ Delicious Everyday says

      January 04, 2016 at 6:20 am

      Thank you Ann ๐Ÿ™‚ I’m so glad you enjoyed it.

      Reply
  15. Gena says

    October 25, 2015 at 5:05 am

    First of all, Jennifer, love the new blog layout! And I absolutely love this recipe — it’s really the ideal salad for fall and winter. I’m sure I’ll be trying it soon!

    Reply
    • Nicole @ Delicious Everyday says

      October 27, 2015 at 6:49 pm

      Thank you so much for your kind words Gena. ๐Ÿ™‚ I hope you enjoy the recipe!

      Reply
  16. Cassie says

    July 21, 2015 at 3:04 am

    Do you have any idea what the calorie count is per serving? This looks amazing and I am making it tonight! A breakdown of calories would be super helpful if you know.

    Reply
    • Nicole @ Delicious Everyday says

      July 21, 2015 at 6:19 am

      Sorry Cassie, I don’t have a calorie breakdown of this recipe. You could perhaps try plugging in the ingredients into this calorie calculator http://www.myfitnesspal.com/recipe/calculator

      Reply
  17. Mysterious Unspeakable says

    June 03, 2015 at 6:50 pm

    I love the recipe… but the ads on this page are borderline obnoxious. One of them was a 30-second video ad I couldn’t stop (despite being given the option to) and was locked into the comment section being forced to watch it until it was over, at which point I was finally able scroll up and see the recipe. I understand using ads to generate revenue but that was just annoying.

    Reply
    • Nicole @ Delicious Everyday says

      June 04, 2015 at 6:46 am

      Thanks for letting me know about this! And I’m sorry it caused you frustration. I’ve reported this issue to my ad network as frankly it shouldn’t happen at all.

      Can I ask, do you remember what the ad was for, this will help my ad network to identify and remove the offending ad?

      Reply
  18. lola says

    May 17, 2015 at 9:01 pm

    Where can I see the actual recipe? I’m not sure where is it. Thanks

    Reply
    • Nicole @ Delicious Everyday says

      May 19, 2015 at 8:32 am

      Hi lola, you can find the recipe here https://www.deliciouseveryday.com/mushroom-lemon-lentil-salad/2/

      Reply
  19. Mira says

    December 28, 2014 at 10:40 am

    5 stars
    I love the combination of ingredients, healthy and delicious! Pinned!

    Reply
  20. chrissy says

    June 30, 2014 at 1:10 pm

    I found this on Pinterest recently, and made it tonight with bulgar. It was quite delicious! Thank you!

    Reply
  21. Christine says

    April 26, 2014 at 11:58 pm

    This recipe looks and sounds mouth watering I can’t wait to try it! Thank you!

    Reply
  22. julie says

    April 17, 2014 at 2:37 am

    what is rocket??

    Reply
    • Jennifer says

      April 17, 2014 at 7:53 am

      Rocket is arugula. ๐Ÿ˜€

      Reply
  23. julie says

    March 12, 2014 at 10:33 am

    this looks amazing! quick question, can i sub regular lentils for french ones? I’m thinking it might get a bit mushy from what i’ve heard of the difference between regular and french lentils, but those are the ones i have on hand. anyone tried it?

    Reply
    • Jennifer says

      March 12, 2014 at 3:00 pm

      Hi Julie, to be honest, I haven’t tried making this salad with other lentils, but I understand wanting to use what you have on hand. You could try using regular lentils, but they may be a bit too soft for this salad, so you won’t get the chewy textural contrast you would otherwise get from using French green lentils. French green lentils (also called Du Puy lentils or Puy lentils) are really the best lentils when it comes to salads because they keep a firm texture even after cooking. Good luck and let me know how it turns out. ๐Ÿ˜€

      Reply
  24. Laura (Tutti Dolci) says

    November 17, 2013 at 7:56 am

    What a hearty salad, I love the mushrooms!

    Reply
  25. Hannah says

    November 16, 2013 at 9:33 am

    Ahhh! Mushrooms have never looked so sexy to me.

    Reply
  26. Maureen | Orgasmic Chef says

    November 15, 2013 at 10:37 pm

    5 stars
    Oh bugger, I bought a kilo of mushies yesterday and I’ll bet I didn’t keep the receipt. ๐Ÿ™

    This combination of flavours and textures is terrific.

    Reply
  27. Sneha says

    November 15, 2013 at 8:47 pm

    4 stars
    ThIs looks so yummy! Does it keep well as leftovers?

    Reply
    • Jennifer says

      November 16, 2013 at 11:36 am

      Hi Sneha, left overs should be ok the next day, but really is best eaten on the day I think. ๐Ÿ™‚

      Reply
  28. Susan says

    November 15, 2013 at 1:51 pm

    This looks so good. My daughter has recently become vegetarian and I’ve been a little stuck for ideas on what to cook for her as I get used to her new diet. She loves mushrooms and lentils, as do I, so I’ll be making this for her on the weekend and it will be somethng we can both enjoy. Thank you! Even better that I can win a holiday buying mushrooms to make this too!!

    Reply
  29. Rosa says

    November 15, 2013 at 2:24 am

    A fabulous combo! I’d love to eat that dish.

    Cheers,

    Rosa

    Reply
  30. Christie @ Fig & Cherry says

    November 14, 2013 at 8:36 pm

    5 stars
    That second close-up shot has me drooling Jen! Love your combination of lemon and mushrooms – it’s great to try mixing new flavours now and again. Oh and halloumi and mushrooms are a heavenly match too, that would definitely be my topper of choice ๐Ÿ™‚

    Reply

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Nicole - vegetarian food bloggerNicole is a 25+ year vegetarian, and author of a vegan cookbook. She shares her recipes on Delicious Everyday, an award-winning vegetarian and vegan food blog.ย  About Nicole

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