Lentil Salad

Full of earthy flavors, spinach, olives, mushrooms, extra virgin olive oil, and red wine vinegar. A fueling lentil salad that's very tasty and nutritious.

BY Lisa M, Jan 27, 2025

• 1.  Cook the lentils. Add them to a small cooking pot along with 3 cups of water, onion, and bay leaf. Bring to a boil then drop heat to low cover and simmer gently for 20-25 minutes. Or until lentils are tender but not mushy.

• 2. Drain and rinse the lentils in a strainer. Discard the bay leaf.

• 3. Cook the mushrooms. Heat a non-stick pan over high heat until it's smokey hot. Add 1 tablespoon of olive oil and immediately (but carefully) toss in the mushrooms. Cook for 5-6 minutes shaking the pan and flipping the mushrooms often until they are well browned and almost dry and crisp.

• 4. Cool the mushrooms on a plate.

• 5. Roast the pepper. In the same pan add the red pepper. Roast for 2-3 minutes. Then add it to a cutting board and let it cool. When it's cool enough to handle dice it the same size as that of the mushrooms.

• 6. Combine all of the ingredients for the dressing in a small mixing bowl and whisk well.

• 7. In a large mixing bowl combine the lentils, red pepper, mushrooms, cucumber, spinach, olives, dill, and the dressing. Stir well with a spoon and serve. Or leave the salad for 1-2 hours in the fridge for a stronger flavor. Enjoy!

Enjoy!

Servings : 4-6
Ready in : 35 Minutes
Course : Dinner, Lunch, Main Dish

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