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Mushroom, Lemon and Lentil Salad {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!

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 and Lentil Salad into summer.

This healthy, light and easy mushroom and lentil salad recipe is 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!

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

Meaty portobellos would be lovely as they have a richer deep almost meaty flavour. Making them worth seeking out. King browns would be great t00 or even a mix of wild mushrooms.

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

This recipe first appeared on Delicious Everyday way back in 2013. It’s been a reader favourite, which I thought worth updating as every time I look at the old photos I cringe.

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 🙂

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!

The key to lovely caramelised mushrooms 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 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.

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.

There are plenty of ways to dress up this Mushroom and 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 (arugala) with oven baked kale chips for a little crunch.

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!

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.

Mushroom, Lemon and Lentil Salad

Serves 2 for lunch, or serves 4 as a side dish.
4.65 from 17 votes
Print Pin Rate
Course: Salad
Cuisine: vegan
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 2
Calories: 122kcal
Author: Jennifer Schmidt

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: 52% | Vitamin C: 93% | Calcium: 4% | Iron: 8%
Are you ready to make vegan cooking easy?Get the Ultimate Vegan Toolkit - packed with recipes, cheat sheets, and more. Free for a limited time. Download it now!

More great mushroom 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!

Disclosure
This post was sponsored by Australian Mushroom Growers Association. As always, all opinions are my own.

 

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Reader Interactions

Comments

  1. 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

  2. I cooked this as a light dinner for my partner and I and we thoroughly enjoyed it. I didn’t think cooking the lentils in the vegetable stock would make such a difference but it did. Personally I wouldn’t use just water because the stock gives them so much flavour. Thanks for such a lovely recipe. Will definitely make this again.

    Reply

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

      Reply

  3. 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

  4. 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

  6. 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

  8. 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

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

      Reply

      • 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!

  10. 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

  11. 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

  12. 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

    • 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. 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

    • 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. 😀

      Reply

  23. 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

  25. 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 🙂

    Reply

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