Vegan Lentil-Mushroom-Arugula-Salad




1/4 cup of lentils

1 cup of fresh arugula leaves, rinsed and dried

2 spring onions, chopped

4 cups (or 300 gr.) of fresh mushrooms, washed and sliced

juice of one lemon

2 tbsp of italian seasoning

salt & pepper

2 tbsp of oil

balsamic cream



  1. Rinse lentils under running water.
  2. Add lentils and water to a saucepan and bring to a boil.
  3. Simmer for 25 minutes or until the lentils are tender.
  4. Drain and set aside to cool.
  5. Heat up the oil in a large skillet over medium heat until its nice and hot.
  6. Add the mushrooms and the spring onions and cook for 5 to 7 minutes or until they have begun to develop color and gotten tender.
  7. Add half a cup of arugula.
  8. Turn the heat off and add in lemon juice, italian seasoning, salt and pepper.
  9. Add the lentils and mix everything together.
  10. Serve with fresh arugula on top.


* You can also add quinoa to your salad!


I love this salad! I hope you’ll give it a try 🙂


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