Mushroom, sweet potatoes and lentils salad
- 500 g brown mushrooms
- 250 g of cooked lentils
- 2 medium sweet potatoes
- 2 celery stalks
- a small package of spring onions
- 2 lemon juice
- fresh mint leaves
- olive oil, salt and pepper
Fry the chopped mushrooms in olive oil, salt, pepper, then add the celery stalks and set aside.
Peel the sweet potatoes, cut into cubes and fry in a baking sheet. When it cooled, add the cooked lentils, the mushrooms, the spring onions cut into small rings and the celery.
Sprinkle with salt, lemon juice and finely chopped mint.