Warm Lentil, mushroom & spinach salad

This salad is so simple and easy that I can’t really call it a recipe, but I had to share the combination with you as it’s delicious and takes about 5 minutes to make- great for a quick midweek meal.

Serves 1


100g cooked puy lentils (Merchant Gourmet do really convenient packets of cooked lentils for a quick, healthy meal addition)

1 large handful spinach

3 chestnut mushrooms, chopped

4 sundried or confit tomatoes

1 garlic clove, diced

1/2tsp coconut oil

To serve:

1tbsp houmous (preferably homemade, but if you’re using shop-bought, check for nasty ingredients first)

A helping of my Zingy Guacamole (this only takes a couple of minutes to make)

Dried chilli flakes

Balsamic vinegar, for drizzling

Salt and pepper, to taste


1.) Heat the coconut oil in a frying pan and add the garlic, mushrooms and sundried tomatoes. Sauté for about 4 minutes until the mushrooms are golden.

2.) Add the puy lentils to the frying pan and stir through to heat up.

3.) Add the spinach and stir it through to wilt it. Transfer the salad to a bowl, season to taste and serve with the houmous and guacamole. Sprinkle over the chilli flakes and drizzle with balsamic vinegar.


Lauren x


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