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Mediterranean Mountain Lentil Salad | With Sautéed Mushrooms
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35 min
Quick
Gurkerl Küche
Ein herrlich aromatischer, proteinreicher Hauptspeisensalat für den Spätsommer und Herbst: Feine Beluga-Linsen treffen auf saftig gebratene Champignons, knackigen Rucola und geröstete Walnüsse, abgerundet mit einer klassischen Kräuter-Vinaigrette.
Ingredients
Preparation method
Prepare lentils & mushrooms
Rinse the Beluga lentils thoroughly with cold water in a sieve. Simmer in a pot with plenty of unsalted water for about 20 to 25 minutes until al dente. Then drain and let steam off briefly.
Clean the button mushrooms and, depending on their size, quarter them or cut them into thick slices. Finely chop the red onion and fresh garlic.
Heat 1 tbsp of olive oil in a pan. Sauté the chopped onion until translucent, then add the mushrooms, garlic, and thyme sprigs. Fry over medium to high heat for 5 to 7 minutes until golden brown and juicy. Remove the thyme sprigs and season the mushrooms with a pinch of salt and pepper.
Chef's tip
For an even more intense roasted flavour, you can also roast the mushrooms and walnuts in the oven at 200 °C top/bottom heat for 15 minutes.
The lentil salad tastes fantastic lukewarm, but is also perfect for meal prep the next day at the office.
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