Lentil, Spinach and Mushroom Salad

A great side dish accompaniment

AuthorSara Bojarski Prep Time: 0:05:00
Cook Time: 0:25:00
Total Time: 0:30:00
Serving Size: Serves 2 Ingredients
  • 2 Cups Low Sodium Beef Broth
  • 1/2 Cup Dry Lentils
  • 10 oz Baby Bella Mushrooms (sliced thin)
  • 6 oz Baby Spinach
  • 1 Tablespoon Extra Virgin Olive Oil
  • Salt and Pepper
  • In a small pot, bring your beef stock to a boil. Add in your lentils and turn the heat down to medium. Cook the lentils for about 15-20 minutes. Once done, drain the lentils and reserve.
  • Meanwhile, in a large saute pan, add about 1 tablespoon of Olive Oil and heat up. Add in your mushrooms and cook for about 10 minutes over a medium high heat (or until tender). At this point, add in your spinach and cook until wilted - toss frequently. Taste and season with salt and pepper.
  • Add in your lentils to the spinach/mushrooms and toss together. Serve hot.