Brown and green lentils with hearty salad

Brown and green lentils with hearty salad

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How To Make brown and green lentils with hearty salad

  • 1

    Start by rinsing the lentils (mix them) and put them in a cooking pot. Add the right amount of water. Cook them for about 20-25 min or whatever the packet instructions say. (See Recipe Notes)

  • 2

    Meanwhile wash the salad. Wash the mushrooms and cut them lengthways into slices. Shred the onion as well.

  • 3

    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. They will soon release some water. Cook uncovered for 4-5 min tossing occasionally.

  • 4

    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. Just before turning the heat off drizzle the soya sauce in and cook for one more minute.

  • 5

    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.

  • 6

    Cook the eggs in a pan with a little drizzle of sesame or olive oil.

  • 7

    Take a serving plate or dish out and get the salad put together by mixing the mushrooms with the lentils. In go the salad leaves. Give those a good shuffle. Top your salad with the soft cooked eggs and a drizzle of the sweet sticky balsamic and here you have it. Lovely stuff.

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