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Arugula salad with beluga lentils and mushrooms

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Ingredients for 2 servings:

  • 250 g mushrooms, brown
  • 50 g beluga lentils
  • 2 handfuls of arugula
  • 1 slice(s) celeriac
  • 4 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 tsp mustard, grainy
  • 1 tsp agave syrup
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

vegan, high in protein and filling

Cook the lentils in plenty of salted water for about 40 minutes, until tender but still firm to the bite. Drain and rinse with clean water. Slice the mushrooms and finely dice the celery. Sauté the mushrooms and celery in a pan with a little vegetable oil until the mushroom liquid has evaporated. Season with salt and pepper halfway through. Finally, stir in the lentils and heat for 1 minute. Place the arugula in a large bowl. Add the lentil and mushroom mixture and the dressing, mix well, and serve immediately.

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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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