Lentil Mushroom Rocket Salad
Ingredients (4 servings) :
- 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
- 4 eggs
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.
Top it with hard, sunny side up or poached egg!