Brown and green lentils with hearty salad

Ramona's Cuisine -


This Brown and green lentils with portobello mushrooms, wasabi rocket and watercress hearty salad is such a great dish packed with protein yet, no meat involved making it such a great vegetarian option. It is also gluten and wheat free. It is one of those dishes that can never really go wrong unless left unseasoned.


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4 people
10 Min
20 Min


  • ·
    300 g portobello mushrooms
  • ·
    150 g green lentils
  • ·
    75 g brown lentils
  • ·
    1 red onion shredded
  • ·
    4 eggs
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    1/2 tsp salt
  • ·
    1 pinch of red chilli fakes
  • ·
    3 beef tomatoes cut into chunks
  • ·
    1 tbsp indonesian sweet soya sauce
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    80 ml balsamic vinegar
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    1 tbsp sweet sticky balsamic to drizzle over
  • ·
    4-5 springs parsley or coriander roughly chopped to garnish
  • ·
    2 tsp sesame oil
  • ·
    150 g mixed leaves salad see recipe notes for details

How to Make Brown and green lentils with hearty salad


  1. Start by rinsing the lentils (mix them) and put them in a cooking pot. Add the right amount of water. Cook them for about 20-25 min or whatever the packet instructions say. (See Recipe Notes)
  2. Meanwhile wash the salad. Wash the mushrooms and cut them lengthways into slices. Shred the onion as well.
  3. Place a pan on high heat and add the sliced mushrooms. Allow them to start sizzling and add just a tiny little drizzle of sesame oil 1/2 tbsp. They will soon release some water. Cook uncovered for 4-5 min tossing occasionally.
  4. Add the shredded onion and cook for a further 2 min tossing occasionally. Remove any water (if any) before adding the onions and drizzle a little extra sesame oil to try and caramelise the onions and mushrooms. Just before turning the heat off drizzle the soya sauce in and cook for one more minute.
  5. Lentils should be almost ready by now so when ready, turn heat off, remove the lid, remove any leftover water, allow to cool for a few minutes and add the balsamic vinegar. Simply pour over the lentils and mix.
  6. Cook the eggs in a pan with a little drizzle of sesame or olive oil.
  7. Take a serving plate or dish out and get the salad put together by mixing the mushrooms with the lentils. In go the salad leaves. Give those a good shuffle. Top your salad with the soft cooked eggs and a drizzle of the sweet sticky balsamic and here you have it. Lovely stuff.

Printable Recipe Card

About Brown and green lentils with hearty salad

Course/Dish: Other Main Dishes
Main Ingredient: Beans/Legumes
Regional Style: Mediterranean
Dietary Needs: Gluten-Free
Other Tags: Quick & Easy Healthy

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