Fried mushroom and lentil salad with beetroot
- 500 g baby chestnut mushrooms
- 250 g cooked lentils
- 2 or 3 beetroots
- juice of a lemon
- fresh herbs to taste (coriander)
- olive oil, salt and pepper
Wash the beetroots and wrap in aluminium foil, then bake in the oven for one hour. Allow to cool, then chop into small pieces (either cubes or slices).
Sauté the baby mushrooms in a little oil until golden brown, then set aside to cool.
When using lentils, opting for high-quality pre-cooked lentils in a tin can save you a significant amount of time. Drain and mix the lentils with the mushrooms, sprinkle with the lemon juice and chopped herbs and combine well. Serve with the cooked beetroot.
This makes a quick and healthy vegan work lunch or a delicious dinner, without having to warm it up. Also excellent with feta or goat cheese for a non-vegan version.
Tip: The salad can be put together in the evening and eaten the following day.