Fried mushroom and lentil salad

Ingredients:

500 g baby chestnut mushrooms
250 g cooked lentils
juice of a lemon
fresh herbs to taste (coriander)
olive oil, salt and pepper

Preparation:
Sauté the baby mushrooms in a little oil until golden brown, then set aside to cool.

When using lentils, opting for high-quality pre-cooked lentils in a tin can save you a significant amount of time. Drain and mix the lentils with the mushrooms, sprinkle with the lemon juice and chopped herbs and combine well.

This makes a quick and healthy vegan work lunch or a delicious dinner, without having to warm it up. Also excellent with feta or goat cheese for a non-vegan version.

Tip: The salad can be put together in the evening and eaten the next day.