Lentil Salad with Mushroom, Lemon and Arugula


I love lentils. I really love it so much. And I try to cook it once a week because it has a lot of benefits and if you don’t eat meat (we rarely eat meat) you need to add proteins in your diary diet.

In the same way, the lentil has a lot of health benefits not only to be high in proteins. The lentil is high in iron and fiber, it stabilizes your blood sugar, increases your energy. As well as if you are on a diet, you should eat lentils because the lentil is low in calories and cholesterol.

So if you are a lentil’s lover like me and you want to grow your recipes, just continue to reading and I’ll teach you my new recipe: Lentil Salad with Mushroom, Lemon, and Arugula. It’s absolutely delicious!


1/2 cup Lentils (you can use any type of lentils)
2 cups water
1 tbs olive oil
300g of mushrooms, sliced
2 cloves of garlic, finely chopped
1 tbsp lemon juice
1 tbsp good quality extra virgin olive oil
sea salt and pepper, to taste
2 tbsp flat leaf parsley, roughly chopped
1/2 cup rocket (arugula)
1 tbsp green alga (Wakame)

Lentil-Salad-with-Mushroom,-Lemon Lentil-Salad-with-Arugula

Begin by cooking the lentils. Place the lentils and water in a saucepan and bring to a boil before reducing to a simmer. Simmer for 25 minutes or until the lentils are tender. Drain and set aside to cool. You should add the green alga (finely chopped) the last 10 minutes.

In a frying add 2 tsp of olive oil and the mushrooms. When The mushrooms are lightly golden. Reduce the heat to medium-low and add the garlic and cook for 2 minutes.
After that, you should add the lentils to the mushroom and garlic with the lemon juice and the extra virgin olive oil.

Before you’re serving you can add the arugula and … let’s enjoy your meal!