Warm mushroom, lentil & goat's cheese salad

Recipe uploaded by

Mary Cadogan

1 rating

Recipe by Mary Cadogan

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1. 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.
2. 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, salt 1.31 g

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• kmccrindle

  19 November 2008

  kmccrindle rated and commented on this recipe

  

  Lovely salad. Made it and served it as an entree at a dinner party. Added parsley which worked well with the dressing, and used feta cheese instead of goats cheese. Is easy to make. Will definately make again.

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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

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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, salt 1.31 g

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