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Mushroom Lentils With Arugula

Ingredients

Metric


40 g arugula
200 g green lentils
480 ml water
30 g dried mushrooms, shiitake
½ tbsp olive oil for frying

Salt & Spices:
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp salt

Dressing:
30 ml ~ 2 tbsp water
30 g ~ 2 tbsp tahini
15 ml ~ 1 tbsp vinegar or lemon juice

Optional Garnish:
½ tbsp sesame seeds

US


2 cups arugula
1 cup green lentils
2 cups water
1 oz dried mushrooms, shiitake
½ tbsp olive oil for frying

Salt & Spices:
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp salt

Dressing:
2 tbsp water
2 tbsp tahini
1 tbsp vinegar or lemon juice

Optional Garnish:
½ tbsp sesame seeds

MAKES2 portions
PREP TIME20 minutes
COOKING TIME50 minutes
TOTAL TIME1 hour 10 minutes
Steps
1Add dried mushrooms to a mixing bowl and cover with plenty of water. Stir and set aside to rehydrate for 15 minutes.
2Drain and squeeze any extra moisture from the mushrooms then dice them. Add diced mushrooms to a cooking pot, preferably cast iron. Add olive oil, salt & spices.
3Mix and stir fry over low heat for 2 minutes.
4Rinse and drain lentils. Add rinsed and drained lentils to the pot.
5Add water and stir to combine.
6Bring to a boil then reduce heat to very low (induction #3). Close the lid and cook lentils over very low heat for 45 minutes or until lentils are soft and cooked through and all the water has evaporated.
7Make the dressing. Add tahini, water and vinegar (or lemon juice) to a jar or a cup.
8Whisk together until smooth using a mini whisk or an electric mini milk frother. Set aside.
9Add arugula to plates.
10Add cooked lentils.
11Drizzle with the dressing and sprinkle with sesame seeds.
Nutritional Info
Makes 2 portions
520 Calories per portion
30g protein
82g carbohydrates
15g fiber
12g fat
High in Vitamins B1, B2, B3, B5, B6, K
High in Omega 6
High in Calcium
High in Copper
High in Iron
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
High in Zinc
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