Mushroom and lentil salad with croutons
This mushroom and lentil salad are healthy and delicious, AND it gives you a reason for making croutons. It's the perfect match for all kind of dishes.
Ingredients
- 6 mushroom Cremini or white mushroom, big size, alt. 8 small. Or use one portabello
- 2 cup arugula loosely packed
- 2 clove garlic
- 1/2 red onion mediun sized.
- 1/2 cup green lentils
- 1 tablespoon lemon juice
- 2 slices bread preferably sourdough bread of any kind.
- salt to taste
- 1 tablespoon olive oil
- 1 pinch thyme
Instructions
- Bring 2 cups of water and 1/2 teaspoon with salt to boil and simmer the lentils for 15 to 20 minutes or until they are tender. Drain and let them cool
- Slice mushrooms and red onion into thin slices. Slice and chop the garlic. Cut the bread into squares.
- Fry the bread in a skillet with olive oil over medium heat until crispy and golden. Add a pinch of thyme (or two) at the end. Remove from skillet.
- Turn up the heat and add half of the sliced mushrooms together with half of the butter. Sear until lightly golden. remove from skillet and repeat with the rest of the mushrooms and butter. Add red onion at the end, and the garlic just before its time to remove the skillet from the stovetop. Remove the skillet from the stove top and add the first batch of mushrooms. let everything cool down together with the skillet.
- Toss the arugula and lentils with olive oil and spread on a plate. Add mushrooms, onion, and garlic and sprinkle with some fresh lemon juice. Finish by spreading some croutons on top.
Notes
I was inspired a lot by a recipe from Delicious Everyday when I made this salad. Check out Nicole's recipe here.
Tried this recipe?Let us know how it was!