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Lentil salad with chargrilled mushrooms & asparagus
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Prep Time:
Cook Time:
20 minutes
Total Time:
20 minutes
Whip up a delicious vegetarian lentil salad - quick, healthy and delightful!
Ingredients:
  • 1 x 400g can brown lentils, rinsed, drained
  • 1/2 small red onion, finely chopped
  • 20.00 ml balsamic vinegar
  • Pinch of caster sugar
  • Olive oil spray
  • 4 large flat mushrooms, trimmed
  • 2 bunches asparagus, woody ends trimmed, halved crossways
  • 1 large chargrilled red capsicum, cut into thin strips
  • 125.00 ml fresh continental parsley leaves
  • 125g (1/2 cup) low-fat fresh ricotta
  • Balsamic vinegar, extra, to serve
Instructions:
  • In a large bowl, mix together the lentils, onion, vinegar, and sugar.
  • Heat up a chargrill on high and lightly grease it with olive oil spray. Grill the mushrooms for 3 minutes on each side until lightly charred and tender, then transfer to a plate. Next, grill the asparagus for 1-2 minutes on each side until lightly charred and crisp-tender.
  • Combine the asparagus, capsicum, and parsley with the lentil mixture, toss gently, and season with pepper to taste.
  • Slice the mushrooms in half. Crumble the ricotta into coarse pieces. Divide the lentil mixture into serving bowls. Place the mushrooms on top. Drizzle with a little extra vinegar. Add the crumbled ricotta on top. Season with pepper before serving.

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