A simple, savory arugula mushroom salad. It's a delicious option when you want a low-carb and vegetarian quick lunch! Top it with hard, sunny side up or poached eggs!
220gr green lentils
1l vegetable stock or water
600gr brown button mushrooms
3 tbsp olive oil
1 onion finely chopped
4 garlic cloves finely chopped
1/2 tsp chili flakes (optional)
4 tbsp lemon juice
Salt and pepper to taste
2 tbsp parsley roughly chopped
Cook the lentils. Place the lentils and vegetable broth in a saucepan and bring to a boil before reducing the heat.
Simmer 25 minutes or until lentils are cooked (not too soft). Drain and let cool.
Put a pan on high heat and add half the mushrooms (do not add oil).
Cook 2 minutes before flipping the mushrooms. They should be lightly browned. Cook for another minute before removing them from the pan. Repeat with the other half. This cooking method allows the mushrooms to brown without releasing any water.
Reduce the heat to medium-low, add 2 tablespoons of olive oil and the onion.
Cook until golden brown and add mushrooms, garlic and chili flakes and cook for another 2 minutes. Reserve.
Toss the lentils and mushrooms with the lemon juice and the rest of the olive oil. Season to taste and add the parsley and rocket.
Do not overcrowd your pan and cook the mushrooms in batches. Do not add oil to avoid water coming out of the mushrooms.