Black Lentil Cauliflower Mushroom Salad
This black lentil, cauliflower and mushroom salad is very filling thanks to the lentils. It is a little bit of work to prepare it as you must cook each ingredient separately but trust me, that this salad is really worth the effort!
Ingredients
- 1 cup black lentils
- 1 head of cauliflower cut into small florets
- 1 lb. (440 grams) champignon mushrooms
- 2 tablespoon olive oil + salt and pepper (for roasting the mushrooms)
- 1 lettuce head separated leaves
For the dressing:
- 4 tablespoon olive oil
- 2 tablespoon silan date syrup
- 1 tablespoon lemon juice
- salt and pepper by your taste
Instructions
- Set the oven to 180°C / 350°F with the fan.
- Cut the mushrooms and place them on a baking pan.
- Drizzle the olive oil, salt, and pepper on the cut mushrooms.
- Roast for 10-15 minutes until mushrooms start to release liquids and turn darker.
- Set the mushrooms aside to cool.
- Place the cauliflower florets in a pot, cover with boiling water and cook for 10-15 minutes to the level of tenderness you like.
- Strain the cauliflower from the water and set it aside to cool.
- Place the black lentils in a pot and add cold water to cover.
- Cook on high for 30 minutes until lentils turn soft and fully cooked.
- Strain the lentils and set them aside to cool.
- In a small bowl, mix all the dressing ingredients well.
- In a big bowl, place the lettuce and add the cauliflower, mushrooms, and lentils.
- Drizzle the dressing over the salad.
- Mix well.
- Serve and enjoy!