Firstly, I’m setting the record straight: ‘puy’ is pronounced “pwi”. Seriously: Listen to audio of the correct pronunciation by Cambridge Dictionaries.
One of the things that I’m most excited about, now that I’m working in an office again, is packed lunch. I love a good salad, and I look forward to being able to prep a few interesting, veggie-packed dishes for the week ahead, safe in the knowledge that I have something delicious to sustain me through the afternoons.
With that in mind, I threw this salad together the other day for my partner and me to eat at home. It is based on this Mushroom, Lemon and Lentil Salad by DeliciousEveryday.com. We had it warm, but it would be just as good cold, and it is substantial enough to make a light, summery dinner. It would also make a great side dish for a barbeque or party. So, pretty versatile. I’m calling it lunch though.
Making Puy Lentil and Mushroom Salad another day? Pin it so you don’t forget!
The Puy Lentil and Mushroom Salad recipe:
- ½ cup puy lentils
- 2 tsp. olive oil
- 1 red onion
- 600g mushrooms
- ½ lemon
- 3 cloves garlic
- 1 fresh chilli (or more/less to suit your tastes)
- Salt & pepper to tsate
- Handful fresh basil
- 100g (or so) rocket
- Rinse the lentils then simmer in a saucepan of hot water, over a medium-low heat, for around 25 minutes until they are cooked through but still have a bit of bite. They soak up the water like crazy so you may need to keep half an eye on them, and top-up as required.
- Whilst the lentils are simmering, finely slice the red onion. Heat one tsp of olive oil in a large frying pan (my preference is always for a heavy cast-iron pan, but go with whatever you’ve got). Add the onions to the pan and let them begin to cook, adding a drop of water if required, to soften.
- Roughly chop the mushrooms, once the onions are cooking nicely. The mix of different shaped and sized mushrooms lends itself to rough, rustic slices: this doesn’t need to be perfect. Add the second tsp of olive oil to the pan and slowly add the mushrooms to the onions in batches. Continue to cook over a medium heat for ten minutes or so, squeezing the lemon and chopping the garlic and chilli in the meantime.
- Once the onions and mushrooms have started to get golden-brown and crispy the lentils may be ready to drain – if not, turn the heat right down under the mushrooms to keep them warm until the lentils have been drained. When the lentils are cooked and drained, add the lemon juice to the mushrooms and turn the heat right up to sear off any liquid. Throw in the garlic and chilli and cook the dish for a few minutes more before stirring the lentils through.
- If serving immediately, pile onto a bed of rocket (or really any salad leaves of your choice if you’re not too keen on the pepperiness of rocket), sprinkle with torn basil and garnish with a little more lemon. If this is a packed lunch, let the mushrooms and lentils cool and refrigerate in individual portions with the basil and lemon. Serve out onto the rocket and drizzle with lemon juice when you’re ready to eat.