Lentil and Mushroom Salad

I have been on a vegetarian kick. I am finding that it makes things easier and cheaper in the kitchen, not only that but it makes you feel so good after eating it, nice and clean. Sometimes I think people stay away from vegetarian meals solely based on the assumption that it takes more time and effort to get it tasty and it's more expensive. Well let's be honest here you can buy legumes and beans in bulk, and buy produce for just cents on the pound. As for the tasty part, it takes very little to make things with so much existing flavor tastier. This lentils recipe was really cheap and contained ingredients to last us the whole week aka the arugula and parsley for salads. Let's get started:

Ingredients:

• Arugula 
• 1 package baby bella mushrooms chopped
• 1/2 cup french lentils
• 1/2 lemon seeds removed
• 3 cloves garlic minced
• 1/2 tsp chili flakes
• 1 tbs olive oil or coconut oil
• 1/4 cup parsley
• salt and pepper to taste
• feta

Here's a well known diddy to join you in your lentil dinner excursions and through your day, it helped me unwind and enjoy my dinner making, so I hope it helps you:

Directions:

1. Cook lentils according to package, usually in 2 cups of water for about 20 minutes in a covered pot.
2. While lentils are cooking saute your onions, mushrooms and garlic in your olive (coconut) oil until soft. Then add parsley, remove from heat and set aside. 
3. In separate bowls place a bed of arugula. When lentils are finished, drain of excess water and then add it the onion mix. 
4. Add chili flakes, salt, pepper and squeeze the lemon over the top. Stir well.
5. Place a 1/2-3/4 cup of lentils over the top of the arugula and sprinkle feta on top.
6. Serve!

Happy Green Eatings Everyone!