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Brown and green lentils with portobello mushrooms, wasabi rocket and watercress hearty salad

Healthy and tasty brown and green lentils salad with mushrooms, wasabi rocket salad, high in protein and such a filling vegetarian & utterly gluten-free dish.
Course Breakfast, Brunch, Main Course
Cuisine Mediterranean
Keyword brown lentils, green lentils salad, hearty salad, lentils, main dish, perfect BBQ side, side dish
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 472kcal

Equipment

  • pan
  • spatula
  • chopping board
  • pot

Ingredients

  • 300 g portobello mushrooms
  • 150 g green lentils
  • 75 g brown lentils
  • 1 medium red onion shredded
  • 4 large eggs
  • 1/2 tsp salt
  • 1 pinch red chilli fakes
  • 3 beef tomatoes cut into chunks for the side salad
  • 1 tbsp sweet soy sauce
  • 80 ml balsamic vinegar
  • 3 tbsp sweet sticky balsamic vinegar to drizzle over (optional)
  • 4-5 sprigs parsley or coriander roughly chopped to garnish
  • 2 tsp sesame oil
  • 150 g mixed leaves salad for the side fresh salad

Instructions

  • Start by rinsing the lentils (mix them) and put them in a pot. Add the right amount of water (see packet instructions). Cook them for about 20-25 min or whatever the packet instructions say. (See Recipe Notes)
  • Meanwhile wash the salad. Wash the mushrooms and cut these lengthways into slices. Shred the onion as well.
  • Place a pan on high heat and add the sliced mushrooms. Allow them to start sizzling and add just a tiny little drizzle of sesame oil 1/2 tbsp. Reduce the heat to medium. They will soon release some water. Cook uncovered for 4-5 min tossing occasionally.
  • Add the shredded onion and cook for a further 2 min tossing occasionally. Remove any water (if any) before adding the onions and drizzle a little extra sesame oil to try and caramelise the onions and mushrooms together. Just before turning the heat off drizzle the soy sauce in and cook for one more minute.
  • Lentils should be almost ready by now so when ready, turn heat off,  remove the lid, remove any leftover water, allow to cool for a few minutes and add the balsamic vinegar. Simply pour over the lentils and mix. Add some fresh coriander or parsley (or both).
  • Cook the eggs in a pan with a little drizzle of sesame or olive oil.
  • Take a serving plate or dish out and get this salad dish put together by mixing the mushrooms with the lentils. Ingo the salad leaves. Give those a good shuffle. Top your salad with the soft-cooked eggs and drizzle the sweet sticky balsamic and a sprinkle of red chilli flakes if you fancy. Here you have it. Lovely stuff.

Notes

Nutrition

Calories: 472kcal | Carbohydrates: 61g | Protein: 28g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 619mg | Sodium: 516mg | Potassium: 1710mg | Fiber: 22g | Sugar: 20g | Vitamin A: 3121IU | Vitamin C: 49mg | Calcium: 122mg | Iron: 8mg