Warm salad with oyster mushrooms & lentils

Name: Warm salad with oyster mushrooms & lentils
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 1 small carrot; 1 stalk of celery; 100 g Oyster mushrooms (substitute mushrooms); 1 small onion; 7-10 Tbsp fresh or dried thyme; 30 g lean cooked ham; 1 tsp (5 g) oil, 2 tablespoons vinegar; 1/2 TEASPOON Vegetable broth; 2-3 tablespoons (25 g) red lentils; 7-10 Tbsp salt, pepper, 1 pinch of sugar; 7-10 Tbsp some salad leaves

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

1 small carrot
1 stalk of celery
100 g Oyster mushrooms (substitute mushrooms)
1 small onion
7-10 Tbsp fresh or dried thyme
30 g lean cooked ham
1 tsp (5 g) oil, 2 tablespoons vinegar
1/2 TEASPOON Vegetable broth
2-3 tablespoons (25 g) red lentils
7-10 Tbsp salt, pepper, 1 pinch of sugar
7-10 Tbsp some salad leaves

Directions

1
Peel or clean and wash the carrot and celery and cut them into fine pieces. Clean the mushrooms and halve them if necessary. Peel onion, cut into rings. Wash and pluck thyme
2
Finely dice the ham. Fry in a coated pan in hot oil. Fry the mushrooms for approx. 3 minutes, take them out
3
Steam onion, carrot and celery in hot frying fat for about 2 minutes. Stir in a good 1/8 l water, vinegar, stock, thyme and lentils. Bring everything to the boil, cover and simmer for about 10 minutes. Season to taste
4
Clean, wash and chop the salad. Arrange with the mushrooms and the hot lentils
5
Red lentils are rich in B vitamins. They are also very suitable for stews or as a side dish. Calculate 60-80 g for one person