Warm Marinated Mushroom & Lentil Salad with Feta – Lentils.org

Warm Marinated Mushroom & Lentil Salad with Feta

  By lentilsorg  

July 19, 2015

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  • Prep: 15 Minutes
  • Cook: 10 Minutes
  • 15 Minutes

    10 Minutes

    25 Minutes

  • Yields: 4


  1. Sauté mushrooms in the canola oil until golden. Add the balsamic vinegar and simmer for another 2 minutes. Mix in the lentils and simmer for another 3 minutes. Add the chives, season to taste with salt and pepper and set aside.
  2. In a large bowl, combine the spinach with the warm sautéed mixture.
  3. Plate the salad and garnish with crumbled feta cheese.


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


Nutrition Facts

Serving Size3/4 cup (175 mL)
Sodium1010 mg
Potassium435 mg
Protein9 g
Cholesterol10 mg
Sugar5 g
Total Fat6 g
Saturated Fat1.5 g
Total Carbohydrates18 g
Dietary Fiber6 g