Salade de lentilles aux champignons et à la roquette
By: Agi Kaja
Une salade tiède délicieuse et nutritive, idéale pour les journées froides. Riche en protéines et en saveurs !
Recipe from Whole Food Earth®
Lentils with mushrooms and rocket salad
Category
SaladesCuisine
MéditerranéenServings
2Prep Time
15 minutesCook Time
45 minutesWholesome and incredibly easy and nourishing salad. Perfect for meal prep or a quick, healthy weeknight meal.
Ingredients
-
400 g green lentils
-
4 bay leaves
- 2 cloves garlic
-
½ tsp sea salt
- a bag or fresh rocket salad
- 200 fresh mushrooms (shitake or champignons)
- 1 onion chopped
-
4 tbsp of extra virgin olive oil
-
freshly ground black pepper and salt for taste
-
1tsp of ground coriander
-
1 tsp of ground cumin
Directions
- Cooking lentils: Rinse the lentils. In a medium size pot add lentils and water (a perfect ratio: 1-4, meaning 1 cup of lentils and 4 cups of water). Add bay leaves, salt and garlic. Cook under the lid for 20-30 min. Don’t overcook so the lentils are not mushy.
- Cooking mushrooms: In a large pan, add some oil, chopped onions and chopped mushrooms. Simmer for 10-15 minutes.
- Add the soaked lentils to mushrooms. Mix and and fry together for 3 minutes. Add cumin, coriander, salt and pepper for taste.
- Serve topped with rocket salad and cherry tomato halves. Drizzle with extra virgin olive oil!
Agi Kaja
Curating a blend of nourishing recipes, practical nutrition hacks, and intentional living tips. Agi focuses on the "why" behind the products we sell — helping customers build a life that feels as good as it looks. With deep roots in nutrition and a passion for food and health, she spends her days debunking myths, cooking whole foods and highlighting the best ways to fuel a healthy life, ensuring our community stays informed, inspired, and well-fed.
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