Garlic Butter-fried Mushroom & Beluga Lentil Salad
This is is the penultimate star of all salads; marrying greens (health kick!) with cheese, mushroom, garlic, and lemon.
Cook the beluga lentils by bringing 3.5 cups of water to a boil, add the lentils and boil for 15-20 minutes, uncovered. Set aside.
Meanwhile, heat a skillet over medium.
Add the butter and let it cook down, then add the garlic and cook until fragrant, about 1 minute.
Add the mushrooms. Cook for about 10 minutes, until golden on the outside. Remove from heat and set aside.
Assemble the salad by adding the fenugreek, arugula, tomatoes into a bowl.
Make the salad dressing by adding everything to a bowl and whisk together, or add it to a glass jar and shake until thoroughly combined.
Add about 1 cup of cooked lentils to the salad and the desired amount of salad dressing. Toss to combine everything. Once assembled add the mushrooms and crumbled cheese to the top. Serve with balsamic glaze.
Ingredients
Directions
Cook the beluga lentils by bringing 3.5 cups of water to a boil, add the lentils and boil for 15-20 minutes, uncovered. Set aside.
Meanwhile, heat a skillet over medium.
Add the butter and let it cook down, then add the garlic and cook until fragrant, about 1 minute.
Add the mushrooms. Cook for about 10 minutes, until golden on the outside. Remove from heat and set aside.
Assemble the salad by adding the fenugreek, arugula, tomatoes into a bowl.
Make the salad dressing by adding everything to a bowl and whisk together, or add it to a glass jar and shake until thoroughly combined.
Add about 1 cup of cooked lentils to the salad and the desired amount of salad dressing. Toss to combine everything. Once assembled add the mushrooms and crumbled cheese to the top. Serve with balsamic glaze.