This savory and satisfying side dish is a breeze to prepare and goes great with just about any meal. The tender lentils and pan fried mushrooms are incredibly delicious and packed with nutrition. And I love this unique salad that doesn’t feature the leafy greens as its star….they are merely a supporting character in this dish.

I used baby kale in mine, but arugula or spinach would work really well too. The earthy flavors make this hearty Weight Watchers recipe a delicious dish that is sure to make an impression, while still keeping those Smart Points in check.

Warm Mushroom and Lentil Salad Recipe

Wendy Zitzman

4.45 from 9 votes

This healthy vegan side dish recipe is as lovely as it is delicious! Loaded with fiber and protein, it’s incredibly satisfying while still keeping those calories low.

Pin Save Print

203 kcal

Ingredients

1 cup green lentils
8 oz mushrooms - sliced
3 garlic cloves - minced
2 tbsp lemon juice
2 cups leafy greens - I used baby kale
1 tbsp olive oil
¼ tsp red pepper flakes
Salt and pepper to taste

Instructions

Combine lentils and 3 cups of water in a large saucepan. Bring to a boil, then turn heat down to medium and simmer until lentils are tender but not too soft, about 20 minutes.
Heat 1 tsp olive oil in a large, nonstick skillet over medium high heat.
Add mushrooms and cook until golden on both sides (about 2 minutes per side). You may have to cook in 2 batches in order to no overcrowd the pan.
Reduce heat to medium low, and add in the garlic. Cook for about 2 more minutes.
In a large bowl, combine the lentils, left green, mushrooms, lemon juice, and remaining olive oil.
Season with salt, pepper and red pepper flakes as desired, and serve immediately.