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Arugula salad with mushrooms and warm lentil dressing

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Ingredients for 2 servings:

  • 2 handfuls of arugula
  • 400 g mushrooms, brown
  • 120 ml vegetable stock
  • 4 tbsp lentils, red
  • some salt and pepper
  • 2 tbsp salad seed mix
  • 4 tbsp white wine vinegar
  • 4 tbsp walnut oil
  • 1 tbsp agave syrup
  • ½ tsp coriander powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

A delicious vegan autumn salad

Sauté the mushrooms in a little vegetable oil and season with salt and pepper. Bring the lentils to a boil in the vegetable broth and simmer on low heat for 4 minutes. Remove from heat, let cool slightly, and stir in the dressing ingredients. Season with salt and pepper to taste. Divide the arugula between 2 bowls and top with the mushrooms. Pour the lentil dressing over the salad and sprinkle each salad with 1 tablespoon of seeds.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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