Warm Lentil Salad with Mushrooms
Earthy, hearty, and bursting with flavor, this Warm Lentil Salad with Mushrooms is the perfect comforting dish for any season. Tender green or brown lentils are simmered to perfection and tossed with golden-brown sautéed mushrooms, fragrant garlic, and shallots to create a rich, savory base. A tangy Dijon and red wine vinegar vinaigrette brightens the flavors, while fresh thyme and parsley offer a vibrant herbal touch. Quick to prepare in just 45 minutes, this protein-packed salad is both wholesome and satisfying. Serve it warm on its own or atop a bed of mixed greens for an elegant, nutrient-rich meal that's ideal for weeknight dinners or meal prep. Perfect for vegetarians and full of umami goodness, this easy recipe is sure to become a favorite on your table.
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Recipe Information
Ingredients
- 1 cup Green or brown lentils
- 3 cups Water or vegetable broth
- 1 teaspoon Salt
- 3 tablespoons Olive oil
- 2 cups Button or cremini mushrooms
- 2 cloves Garlic, minced
- 1 medium Shallot, finely diced
- 2 tablespoons Red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Fresh thyme leaves, chopped
- 2 tablespoons Fresh parsley, finely chopped
- 0.5 teaspoon Black pepper, freshly ground
- 2 cups Mixed greens (optional, for serving)
Instructions
Rinse the lentils under cold water, removing any debris or stones. In a medium saucepan, combine the lentils, water or vegetable broth, and salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 20-25 minutes, or until the lentils are tender but still hold their shape. Drain and set aside.
While the lentils are cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and become golden brown.
Add the minced garlic and diced shallot to the skillet with the mushrooms. Cook for another 2-3 minutes, until fragrant and softened. Remove the skillet from heat.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, red wine vinegar, Dijon mustard, and chopped thyme. Season with black pepper to taste.
In a large mixing bowl, combine the cooked lentils, sautéed mushrooms, garlic, and shallots. Pour the vinaigrette over the mixture and toss to combine.
Gently fold in the chopped parsley. Taste and adjust seasonings as needed.
Serve the warm lentil salad on its own or over a bed of mixed greens for added freshness.
Nutrition Facts
Calories |
848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5480 mg | 238% | |
| Total Carbohydrate | 78.5 g | 29% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 13.7 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 535 mg | 41% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 3136 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
