Ingredients: Gather lentils, mushrooms, lemon, red onion, garlic, fresh parsley, olive oil, salt, and pepper.
Cook Lentils: Cook lentils according to package instructions until tender. Drain any excess water and let them cool.
Sauté Mushrooms: In a skillet, sauté sliced mushrooms with minced garlic and olive oil until golden brown and tender. Let them cool slightly.
Prepare Dressing: In a small bowl, whisk together freshly squeezed lemon juice, olive oil, salt, and pepper to create the dressing.
Combine Ingredients: In a large bowl, combine cooked lentils, sautéed mushrooms, finely chopped red onion, and chopped fresh parsley.
Dress Salad: Pour the lemon dressing over the salad ingredients in the bowl and toss gently to coat everything evenly.
Serve: Transfer the Mushroom, Lemon, and Lentil Salad to a serving dish or individual plates. Enjoy this vegan salad as a nutritious and flavorful meal or side dish.
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