mushroom and lentil salad
Simple light salad. HDC Verde is at it finest with this salad.
Mushroom and lentil salad.
½ cup green lentils
2 cups of water
2 tbs butter
300g mushrooms thickly sliced.
50ml HDC Verde
1 tbs lemon juice
1 TBS extra virgin olive oil.
Salt and pepper to taste
2 tbs fresh parsley, roughly cut
½ cup rocket
Cook lentils, add to pot with water. Bring to boil and let simmer for 20-25 minutes or until cooked. Once cooked drain and allow to cool.
In a large frying pan heat 1 TBS of butter to a high heat. Once pan is hot and butter melted add half of the sliced mushrooms. Leave for 2 minutes before turning. Mushrooms should be golden brown before removing from heat. Repeat these actions with the remaining butter and mushrooms.
Turn heat down to heat to medium. Add already cooked mushroom and garlic to pan. Cook for a further 2 minutes allowing garlic to become fragrant.
In a bowl gently mix lentils, mushrooms and garlic along with lemon juice, extra virgin olive oil and HDC Verde together. Season with salt and pepper to taste.
Add rocket and parsley as serving