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Warm Wild-mushroom & Lentil Salad

  • 6
  • Easy
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Recipe Ingredients

See below

Recipe Directions

Toss 450g mixed wild mushrooms, sliced, with 1/4 cup olive oil, 2 cloves garlic, crushed, and 1/4 tsp salt. Roast on a large baking tray at 230°C for 20 minutes or until crisp. Toss 340g lentils, cooked, with mushrooms, 1 cup parsley, 2/3small red onion, very thinly sliced, and cup balsamic-vinegar dressing. Serve topped with 5mm-thick slices of blue cheese.

EACH SERVING About 1 340kJ, 12g protein, 20g carbohydrate, 23g fat (6g saturated), 7g fibre, 725mg sodium.

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