• Serves: 2 |
  • Prep Time: ~10 min |

Nutrition Information (per serving)

  • Calories: 262 kcal
  • Carbs: 28.1 g.
  • Fat: 9.6 g.
  • Protein: 15.8 g.
  • Fiber: 14.8 g.
  • Sugar: 9.3 g.


  • ½ cup dry lentils of choice
  • 2 cups vegetable broth (see recipe)
  • 3 cups mushrooms (thickly sliced)
  • 1 cup sweet or purple onion (chopped)
  • 4 tsp. extra virgin olive oil
  • 2 garlic powder (or 3 garlic cloves, minced)
  • ¼ tsp. chili flakes
  • 1 tbsp. lemon juice
  • 2 tbsp. cilantro (chopped)
  • ½ cup arugula
  • Salt and pepper to taste

Total number of ingredients: 12


  1. Sprout the lentils according to the method. (Don’t cook them).
  2. Place the vegetable stock in a deep saucepan and bring it to a boil.
  3. Add the lentils to the boiling broth, cover the pan, and cook for about 5 minutes over low heat until the lentils are a bit tender.
  4. Remove the pan from heat and drain the excess water.
  5. Put a frying pan over high heat and add 2 tablespoons of olive oil.
  6. Add the onions, garlic, and chili flakes, and cook until the onions are almost translucent, around 5 to 10 minutes while stirring.
  7. Add the mushrooms to the frying pan and mix in thoroughly. Continue cooking until the onions are completely translucent and the mushrooms have softened; remove the pan from the heat.
  8. Mix the lentils, onions, mushrooms, and garlic in a large bowl.
  9. Add the lemon juice and the remaining olive oil. Toss or stir to combine everything thoroughly.
  10. Serve the mushroom/onion mixture over some arugula in a bowl, adding salt and pepper to taste, or, store and enjoy later!


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