Lentil Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish; Salad
Serves: 4-6
Ingredients
  • 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
Instructions
  1. 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.*
  2. 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.
  3. Put the mushrooms in the pan, reduce to a low flame, and cook for 15 minutes, continuing to stir.
  4. When the lentils are cooked, drain well. Next, mix them with the spices, adjusting to taste.
  5. Toss with the carrots, tomatoes, and sautéed vegetables.
  6. Store in the fridge for 1 week.
Notes
*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/