This salad is easy, tasty and good looking, particularly if you need a side dish for a party or just generally want to be gassy. It was only a few years ago that I was introduced to French lentils, a type of lentil that retains its shape and chewy texture, making it a good addition to casseroles and salads. Historically, the lentils I knew were added to soups or dahl and had a mushy texture. I appreciate the French version for their heartier dimension.
If you've got feta or another bold cheese on hand, crumbling a little overtop of this recipe would be a great addition. Otherwise, just serve as is and enjoy!
Adapted from: http://www.deliciouseveryday.com
Ingredients
- 1 cup French lentils
- 1 lb mixed mushrooms (I used Portobello and button)
- 1 small onion, minced
- 2 cloves garlic, minced
- 1 t chili flakes
- juice of 1/2 a lemon
- 3 cups mixed greens
- olive oil
- salt & pepper to taste
Method
Prepare the lentils by rinsing them thoroughly and putting them in a pot with 2 cups of water and a teaspoon of salt. Bring to a boil and then reduce to simmer for 20 minutes. The lentils should be chewy and still intact. Continue to simmer for another 5 minutes if you prefer a more tender lentil. Remove from heat and drain if any water remains.
In a pan, sauce the mushrooms in two batches, with a tablespoon of olive oil each, stirring until they've softened; about 4 minutes for each batch. Remove from the pan and set aside. Add another tablespoon of olive oil and the garlic and onions. Add the chili flakes and stir until the onions have softened, about 2 minutes. Return the mushrooms back to the pan and combine well with the onion mix. Add salt, pepper and the lemon juice to taste. Transfer to a bowl, add the greens and drizzle with olive oil. Serve immediately.
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