Mushroom and Lentil Salad (Vegan)

This hearty Mushroom and Lentil Salad is a light and easy and full of nutrition.

Better still it only requires a handful of ingredients that you will more than likely already have in your cupboards! This healthy, light and easy salad is a perfect side to any main meal, or can be made as a quick light lunch.




  • Drain the lentils. Chop and cook the mushrooms in plenty of butter or olive oil and season whilst cooking. Chop the parsley.
  • In a serving dish mix the rocket leaves and parsley with the lentils, and add the mushrooms when cooled.
  • Dress with a big squeeze of lemon juice, plenty of the Garlic Infused Olive Oil and a drizzle of the Truffle Reserve or Reserve Balsamic.
  • Either hot or cold. Enjoy with a steak or a chicken breast, or have with pasta, a pastry tart with goats cheese or stuffed peppers.
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