Roasted Mushroom and Lentil Salad recipe - ingredients, nutrition and when to eat it
This warm salad tops leafy greens and lentils with golden roasted mushrooms. The mushrooms’ savory richness and the lentils’ mild flavor pair well with the…
This warm salad tops leafy greens and lentils with golden roasted mushrooms. The mushrooms’ savory richness and the lentils’ mild flavor pair well with the bright tang of balsamic. It’s a great choice for lunch or a light dinner.
Salads & light · 20 minutes to cook
Tips: Spread the mushrooms out in the pan without overlapping so they brown nicely and release less moisture.
Tips: Drain the cooked lentils well so the salad doesn’t get watery.
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Ingredients (1 serving)
- Cooked lentils — 0.5 cup
- King oyster mushrooms — 1 pc
- Button mushrooms — 3 pc
- Baby greens — 1 handful
- Olive oil — 1 tsp
- Balsamic vinegar — 1 Tbsp
- Lemon juice — 1 tsp
- Salt — 0.1 tsp
- Ground black pepper — 0.1 tsp