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