Warm lentil and mush­room salad

Go! Camp & Drive - - CAMP FOOD -


This dish is a quick meal on its own or you can serve it with boerewors.


(enough for 4)

3 ta­ble­spoons but­ter 500 g mixed mush­rooms 1 can (410 g) lentils, drained 2 sprigs fresh thyme or 1 tea­spoon dried thyme 3 ta­ble­spoons olive oil juice of 1 lemon salt and pep­per, to taste 200 g packet baby spinach

2 wheels feta cheese, crum­bled

Here’s how

1 Heat a large pan over high heat. Melt the but­ter, add the mush­rooms and sauté un­til brown.

2 Add the lentils and thyme to the mush­rooms, stir through and heat up.

3 Re­move from the heat and pour over the olive oil and lemon juice. Flavour with salt and pep­per.

4 Stir in the spinach and feta cheese and serve im­me­di­ately as a quick lunch or pack it in a plas­tic con­tainer with a fork to eat on the road.

go! Drive & Camp says Make sure the pan is wide enough and that the but­ter is bub­bling when you fry the mush­rooms. It also helps to cook the mush­rooms in batches as it pre­vents it from steam­ing and draw­ing water.

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