Lentil mushroom salad

Serves 2

60 g puy lentils
2 handfuls mixture of wild mushrooms, cleaned

1 bunch watercress, tough stem ends removed
juice of 1 lemon

1/2 chili pepper
olive oil

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  1. Place lentils in a pot and cover with 3 times the amount of water, bring to a boil. Check on the lentils after 15 minutes and if they are al dente, they are ready. Allow to cool in the fridge for 5 minutes
  2. Heat 1 tbsp olive oil in a large nonstick skillet over medium heat. Add mushrooms and cook, stirring, until they release their juices, 10 to 12 minutes.
  3. Wash the watercress.
  4. Whisk together lemon juice, and 1/2 tsp salt in a large serving bowl; season with pepper. Whisking constantly, pour in oil and whisk until emulsified.
  5. Add watercress to the bowl and toss to coat.
  6. Add mushrooms, lentils and finish with finely chopped chili pepper.

→ if you want to eat this salad as a side dish, you can serve it with sardines. They are one of the most concentrated sources of omega-3 fatty acids and they are are one of the best sources of calcium and vitamin D.

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