Lentil Salad
Author: Sara
Recipe type: Side Dish; Salad
Serves: 4-6
- 1 cup green lentils
- 2 cups water
- 1 bay leaf
- 6 baby bella mushrooms, halved and sliced
- ½ large white onion, halved and sliced
- 3 cloves garlic, minced
- 1 tbsp olive or avocado oil
- 1 cup shredded carrots
- ¾ cups grape tomatoes, quartered
- 1 tsp basil
- ½ tsp salt
- black pepper, to taste
- Begin by rinsing the lentils. Add to a small pot with the water and bay leaf, bring to a boil, then reduce to low and simmer for 30 minutes.*
- While the lentils cook, heat the oil in a pan over medium heat. Sauté the onions for 2 minutes, then add the garlic and cook, stirring occasionally, for 3-4 minutes.
- Put the mushrooms in the pan, reduce to a low flame, and cook for 15 minutes, continuing to stir.
- When the lentils are cooked, drain well. Next, mix them with the spices, adjusting to taste.
- Toss with the carrots, tomatoes, and sautéed vegetables.
- Store in the fridge for 1 week.
*If you like your lentils on the softer side, then cook for up to 40 minutes, testing as you go.
Recipe by Lenses and Lentils at https://lensesandlentils.com/herbed-lentil-salad/
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