Lentil salad with chargrilled mushrooms & asparagus

Recipes / Salads

For an easy, healthy, vegetarian dinner, try this light and lovely lentil salad.

Recipe «Lentil salad with chargrilled mushrooms & asparagus» presented in category Recipes / Salads, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 1 x 400g can brown lentils, rinsed, drained, 1/2 small red onion, finely chopped, 1 tbsp 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 , 1/2 cup fresh continental parsley leaves, 125g low-fat fresh ricotta, Balsamic vinegar, extra, to serve.

Ingredients:

  • 1 x 400g can brown lentils, rinsed, drained 
  • 1/2 small red onion, finely chopped 
  • 1 tbsp 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 
  • 1/2 cup fresh continental parsley leaves 
  • 125g low-fat fresh ricotta 
  • Balsamic vinegar, extra, to serve 

Instructions

  1. Combine the lentils, onion, vinegar and sugar in a large bowl.
  2. Preheat a chargrill on high. Spray with olive oil spray to lightly grease. Cook the mushrooms on grill for 3 minutes each side or until lightly charred and tender. Transfer to a plate. Cook the asparagus on grill for 1-2 minutes each side or until lightly charred and tender crisp.
  3. Add the asparagus, capsicum and parsley to the lentil mixture and toss to combine. Season with pepper.
  4. Halve the mushrooms. Break the ricotta into coarse pieces. Divide the lentil mixture among serving bowls. Top with the mushroom. Drizzle over a little extra vinegar. Top with the ricotta. Season with pepper to serve.