Share this recipe
1 Tbsp (15 mL) canola oil
4 cups (1 L) sliced button mushrooms (or your favourite mushroom)
1⁄4 cup (60 mL) balsamic vinegar
1 cup (250 mL) cooked lentils, or canned lentils, drained and rinsed
1 Tbsp (15 mL) thinly sliced chives
4 cups (1 L) baby spinach
1⁄4 cup (60 mL) crumbled feta cheese
salt and black pepper, to taste
Please share your location to continue.
Check our help guide for more info.