Around this time last year, I challenged myself to try eating vegan for 21 days. Though this was a hard choice for me as I have been raised to eat and love meat, I know there are many benefits from eating a plant based diet.
On the first day of the challenge, I made a Mushroom, Lemon and Lentil Salad. At first I was a little nervous because I had never eaten lentils… but when I began cooking the meal, I began to get very excited. The brownness of the mushrooms, the scent and the flavour tasted amazing.
Who knew eating a meatless meal could look and taste so good.
If you enjoy mushrooms, this is definitely a recipe to enjoy. See the recipe below
Mushroom and Lentil Salad
Cook time: 5 mins / Prep Time: 25 mins / Total time: 30 mins / Yields: 2 portions / Serving Size: 1 person
- 1/2 cup Green Lentils
- 2 cups water
- 1 tbs Extra virgin olive oil
- 300g mix of button and portobello mushrooms, sliced in half
- 2 cloves of garlic, minced
- 1/4 tsp chilli flakes, or more to taste
- 1/2 lemon to make lemon juice
- 2 tbsp flat leaf parsley, roughly chopped
- 1/2 cup salad mix (rocket, spinach)
- Put the lentils in a saucepan, followed by 2 cups of water. Bring to a boil and then reduce to a simmer. Cook for 25 minutes (or until the lentils are soft enough to eat). Drain and set aside
- While the lentils cook, prepare your mushrooms. Wash them. Cut the mushrooms into half. Not too thinly as you want them to be thick enough to be filling and noticeable with every bite. Put them into a bowl.
- When you have 10 minutes to go until the lentils are cooked, place a large frying pan over high heat and add the olive oil. When the pan warms up, throw in the mushrooms. Leave for a couple minutes before stirring. Reduce to medium low heat.
- Cut one lemon, and evenly squeeze half a lemon over the mushrooms. Then add the minced garlic and chilli flakes to the mushrooms. Continue stirring until the mushrooms are nicely brown but not burned. Burned mushrooms (and all foods) become toxic.
- Wash your salad mix and place it on the plate. Add the lentils, mushrooms and garlic together. If you would like a little bit of dressing, add another tablespoon of olive oil and chopped up parsley.