Lentil, Mushroom, Tomato and Rocket Salad Recipe

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10 min


20 min


  • 2 x 400g (14oz) tin green lentils,
  • 100ml (3fl oz) extra virgin olive oil, plus 1 tbsp
  • 100g (4oz) pancetta
  • 450g (1lb) large flat mushrooms or porcini, sliced
  • 2 garlic cloves, finely chopped
  • 2 tbsp red wine vinegar
  • ½ tsp sugar
  • 8 tomatoes, roughly chopped
  • 6 spring onions, finely sliced
  • 3 tbsp fresh parsley, roughly chopped
  • 100g (4oz) rocket leaves


  • Drain and rinse the lentils and place in a large bowl.

  • Heat 1 tbsp oil in frying pan and cook the pancetta until golden and crisp. Add the mushrooms to the pan along with the garlic and fry for 5 minutes until soft and golden. Transfer to the lentils bowl.

  • Keeping the pan over a low heat pour in the vinegar and sugar and stir until dissolved. Add the oil and tomatoes and warm through. Pour into the lentil bowl and toss to coat.

  • Gently fold through the spring onions, parsley and rocket to serve.

Top Tip

There are a few different lentil varieties available which could be used instead of the green lentils

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