Lentils Mushroom Salad with Parmesan Biscuits
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 439 kcal | (21 %) | ||
| Protein | 15.7 g | (16 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 22 g | (15 %) |
Ingredients
- Ingredients
- 50 grams whole-grain Oats
- 2 Tbsps Instant oatmeal
- 100 grams freshly grated Parmesan
- 2 Tbsps Crème fraiche
- salt
- peppers
- 2 carrots
- 2 stalks Celery
- 1 onion
- 7 Tbsps olive oil
- thyme
- 100 grams Red lentils
- 300 milliliters Vegetable broth
- 250 grams Oyster mushrooms
- 2 Tbsps balsamic vinegar
- 1 Tbsp Dijon mustard
- 1 tsp sugar
Preparation steps
For the Parmesan biscuits, mix both oatmeal varieties with Parmesan and crème fraîche and knead. Season with salt and pepper. Roll out the dough thinly and cut out rounds. Place the rounds on a baking sheet lined with parchment paper. Bake in preheated 200°C (approximately 400°F) oven for about 15 minutes.
For the salad, peel carrot. Rinse carrot and celery and cut into small dice. Peel onion and chop finely. Heat 2 tablespoons olive oil and saute the vegetable. Rinse thyme. Reserve some sprigs for garnish. Strip the leaves from the stems from the remaining sprigs. Add to the vegetables. Add the lentils and the broth and cook over medium heat for 10 minutes. Allow to cool slightly.
Clean oyster mushrooms and chop. Heat 2 tablespoons olive oil in a pan and sauté the mushrooms. Stir in the vinegar and mustard until smooth. Season with sugar, salt and pepper. Gradually, stir in the remaining olive oil to form a creamy sauce. Stir in lentil mixture. Serve with the Parmesan biscuits and garnish with thyme.
