Mushroom, lentil and lemon salad
An earthy, filling meal that gets a fresh kick from the rocket and lemon. Easy to make, easy to eat.
INGREDIENTS
80g puy lentils - cook as per packet instructions in veg stock
90g sliced mushrooms
40g chopped onion
1 tbsp evoo
1 garlic clove, crushed
pinch of chilli flakes
salt and pepper
Handful of rocket
Lemon
INSTRUCTIONS
Dry fry the mushrooms in a pan for a few minutes until they start to brown.
Remove from pan.
Cook the onions in the oil until soft. Add the garlic and chilli flakes and cook until the onions start to brown. Pop the mushrooms back in the pan and gently mix together and season.
Finally, serve the cooked lentils with the garlicky mushrooms on top.
Pop the rocket on top and squeeze over some lemon.
*If you would like more protein, feta cheese would be delicious crumbled on this.