Sophie says...

" I made this salad when I had cooked too many lentils and mushrooms for a filling of another dish. I then decided to make them into a warm salad as they were so delicious. The crispy sage really brings the salad to life and the crumbled feta adds a delicious creamy texture to compliment the earthy mushrooms and lentils. This is the perfect, quick salad to make for a mid-week dinner, you can serve it with a side of beef or chicken it would be a delicious compliment. It is nourishing and packed with a variety of plants, full of veggies and fibre, so healthy and delicious! "

Warm Lentil and Mushroom Salad

(GF) (V)

Serves 2


1 Can of Green Cooked Puy Lentils 

1 Pack of Chestnut Mushrooms

2 Garlic Cloves

1 Onion Diced

Handful of Sage

Feta Cheese 

3 Tbsp of Olive Oil 


Sherry (Optional or Red Wine Vinegar)

Sprigs of Oregano 

Salt and Pepper 

Zest of one lemon 


  1. Place the diced onion, garlic, mushrooms, salt and pepper into a non-stick pan. Sautee on a medium to high heat until the mushrooms have softened. 

  2. Add the sherry and de glaze the pan. Once there is not much liquid left in the pan, add the oregano. 

  3. In a sperate pan place the sage leaves with a dash of olive oil onto a high heat and cook the sage until it has become crispy.

  4. Place a layer of spinach leaves on the bottom of your serving dish. Spoon the mushroom mixture on top of the spinach, top with the crispy sage leave, crumble on top some feta (however much you desire) the lemon zest and some olive oil. Serve and Enjoy!