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This is a good way to consume legumes in the hottest months of the year, in the form of a salad. Today's is lentils and mushrooms.
It also has natural tomato, olives, chives and, to crown it, bacon crunchy.
Another salad that I really like is that of chickpeas in vinaigrette. We will continue to contribute ideas so that the consumption of legume do not wane at this time of year.
Lentil Salad
A great lentil salad with mushrooms perfect for the hottest months of the year. An original way of consuming legumes.
- ascen jimenez
- Kitchen: Modern
- Recipe type: salads
- Calories: 300
- Rations: 4
- Cooking time:
- Total time:
Ingredients
- 1 jar of lentils you already cook 400 g
- 70 g pitted green olives
- 400 g of mushrooms
- 2 cloves of garlic
- 3 tomates
- 4 slices of bacon
- Extra virgin olive oil
- Sal Island
Preparation
We wash and drain the lentils. We put them in a large bowl.
We chop the olives and also put them in the bowl.
We chop the tomatoes, if we want, peeling them previously. We put it in the bowl.
We grate the skin of a biological lemon, over the ingredients.
We chop the chives and put it in the bowl.
We mix everything.
We season our canned food with extra virgin olive oil and salt.
In a pan we put about 20 g of extra virgin olive oil. We put it on the fire. When it is hot, add the garlic and sauté it for a couple of minutes.
Add the mushrooms and sauté them to our liking.
We take out and reserve.
We remove the oil and brown the bacon. Once golden we reserve it.
We assemble the plate by putting the mushrooms on the base. We can put the lentil salad in the center, using a plating ring. We finish the plate by placing a piece of bacon on each plate.
Notes
You can cook the mushrooms more or less, depending on your tastes. You can even put them raw.
More information - Chickpeas with vinaigrette