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Fried mushroom and lentil salad

Gombas lencsesalata

Fried mushroom and lentil salad


  • 500 g baby chestnut mushrooms
  • 250 g cooked lentils
  • juice of a lemon
  • fresh herbs to taste (coriander)
  • olive oil, salt and pepper

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.

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 next day.