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A plate of Lentil and Mushroom Salad
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Lentil and Mushroom Salad

This Lentil and Mushroom Salad is bursting with delicious flavors and is super satisfying from the hearty, nourishing ingredients. With carrots, pickled cucumbers, mushrooms and tangy roasted garlic vinaigrette!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Keyword: lentils, pasta salad, zaatar
Servings: 0 people

Ingredients

  • 1 cup uncooked lentils + 2 cups water or vegetable broth
  • 2 1/2 cups sliced mushrooms
  • 1 tbsp oil
  • 1/4 tsp each kosher salt and 1/4 tsp pepper
  • 1/2 tsp cumin
  • 1 3/4 cup sliced seedless cucumbers pickled*
  • 1 cup finely diced carrots
  • 3/4 chopped walnuts toasted
  • 1 tbsp (heaping) za'atar seasoning**
  • Juice of 1/2 lemon

Roasted Garlic Vinaigrette

  • cloves from 3/4 to 1 bulb roasted garlic***
  • 1 tsp kosher salt
  • 2 tbsp vinegar
  • 2 tsp mustard
  • 1/3 cup olive oil

Instructions

  • Add the lentils and broth (or water) to a saucepan and bring to a boil, then reduce heat to a gentle simmer. If using water instead of vegetable broth, add a dash of salt to the cooking water.
  • Cook until lentils are just al dente. Be sure not to overcook. Once al dente, drain off any excess liquid and spread out the lentils over a baking tray to allow lentils to cool more quickly.
  • In a large pan, add mushrooms, oil, cumin and pepper. Cook for 5 to 7 minutes over medium heat until mushrooms are browned. Add the salt.
  • Meanwhile, dice the carrots very finely.
  • Toast the walnuts in a dry pan for approx 3 to 4 minutes, stirring often.
  • Place the roasted garlic cloves (squeeze them out of the bulb), vinegar, salt and mustard into a blender and slowly drizzle in the olive oil as you blend.
  • Add the cooked lentils to a large bowl. Add the mushrooms, carrots, toasted walnuts, pickled cucumbers, dressing, and toss gently.
  • Just before serving, stir through the za'atar seasoning and lemon juice. Taste and stir through 1/2 tsp kosher salt if desired.

Notes

*see the rest of blog post for pickling instructions. ** can substitute 2 tsp Italian seasoning or Herbes de Provence. ***slice the top off one bulb of garlic and drizzle the cut side with oil, then salt and pepper. Wrap in parchment and foil and roast at 400 degrees F for 30 to 35 min until garlic cloves are very soft but not burned.