Warm salad with mushrooms, lentils and feta cheese
2 servings
15 minutes
Warm salad with mushrooms, lentils, and feta cheese is an exquisite dish of Italian cuisine that combines rich flavors and textures. It draws inspiration from traditional Mediterranean recipes that use fresh and healthy ingredients. The creaminess of feta cheese harmonizes with the earthy aroma of mushrooms, the tenderness of lentils, and the slight acidity of lemon juice. The combination of fresh thyme and red onion adds zest, while olive oil enhances the richness of each element. This salad works well as a standalone dish or as a side to meat and fish dishes. It's perfect for warm evenings when you crave something nutritious yet light. It is served slightly warm, which intensifies the flavor and best reveals the aroma of the ingredients.
1
Heat 2 teaspoons of olive oil in a pan, add shallots, mushrooms, fresh thyme, and a pinch of salt. Sauté for 2 minutes until the mushrooms are soft, then add butter.
- Olive oil: 15 ml
- Shallot: 1 piece
- Fresh mushrooms: 100 g
- Fresh thyme: 1 stem
- Butter: 1 tablespoon
2
Add lentils to the pan and stir, then add green onions. If using canned lentils, rinse them from vinegar before adding to the pan mixture.
- Canned lentils: 100 g
- Spring onion: 1 bunch
3
Before transferring the lentils to a bowl, drizzle them with lemon juice.
- Lemon juice: 20 ml
4
Crumble 150 grams of feta cheese into a bowl.
- Feta cheese: 150 g
5
Serve the dish on the table, seasoned with olive oil and garnished with thinly sliced red onion.
- Olive oil: 15 ml
- Red onion: 1 piece