Warm mushroom, lentil & goat's cheese salad
A superhealthy salad that makes a satisfying autumn lunch
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 5 mins
Vegetarian, Super healthy
- Heat 2 tbsp of the oil in a non-stick frying pan, then quickly fry the mushrooms until just starting to soften. Remove from the heat, then stir in the remaining oil with the vinegar and mustard. Stir well until mixed, then add the peppers, onion and lentils and mix well again.
- Arrange the leaves over 4 plates. Spoon the lentil salad over the top, add the goat's cheese and serve.
PER SERVING
220 kcalories, protein 10g, carbohydrate 15g, fat 14 g, saturated fat 4g, fibre 0g, sugar 7g, salt 1.31 g
Recipe from Good Food magazine, November 2008.
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http://www.bbcgoodfood.com/recipes/8051/
http://www.bbcgoodfood.com/recipes/8051/
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 5 mins
Vegetarian, Super healthy
Ingredients
- 3 tbsp olive oil
- 250g chestnut mushrooms , sliced
- 2 tbsp red wine vinegar
- 2 tsp Dijon mustard
- 2 red peppers , finely chopped
- half a red onion , finely chopped
- 400g can lentils , drained and rinsed
- 2-3 Little Gem lettuces , leaves separated
- 100g goat's cheese , crumbled
PER SERVING
220 kcalories, protein 10g, carbohydrate 15g, fat 14 g, saturated fat 4g, fibre 0g, sugar 7g, salt 1.31 g
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19 November 2008
kmccrindle rated and commented on this recipe
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