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Red lentil salad with mushrooms

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Ingredients for 4 servings:

  • 200 g lentils, red
  • 4 spring onions
  • 3 tomatoes
  • 1 point mozzarella
  • 200 g mushrooms, fresh
  • 3 tbsp balsamic vinegar, dark
  • 3 tbsp olive oil
  • Herbs, e.g. chives, parsley, lemon balm, peppermint, marjoram, basil
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

a fresh summer salad, ideal for a barbecue party

Boil the lentils in water for about 12 minutes; they shouldn’t get too soft. Then rinse and drain well. Finely slice the spring onions, slice the mushrooms, dice the tomatoes and mozzarella, and chop the herbs. Place everything in a bowl, add the oil and balsamic vinegar, mix gently, and season with salt and pepper. Serve with flatbread.

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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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