Lemony lentil & mushroom salad
360 cals, 18p, 40c, 10f (per meal)
2 cup (60g)
2 tbsp (30mL)
2 clove(s) (6g)
1 shallot (113g)
4 tsp (20mL)
1/2 lbs (227g)
1 1/2 cup(s) (mL)
1/2 cup (96g)
1
Add lentils and broth to a saucepan over medium heat. Cover and cook for 15-25 minutes or until soft. If there is excess liquid, drain, then set aside to cool.
2
Meanwhile, in a skillet over medium heat, add the oil, shallot, and garlic and cook 1-2 minutes until fragrant.
3
Add the mushrooms to the skillet and cook for 5-7 minutes until mushrooms are softened.
4
Turn off the heat and add the lemon juice and a hefty pinch of salt and pepper. Set aside to cool.
5
Once everything has cooled down, mix lentils in with the mushroom mixture and serve over a bed of greens.