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Two-Mushroom, Green Bean & Lentil Salad

Two-Mushroom, Green Bean & Lentil Salad

Rating
4.5rating out of 5

(499 reviews from our customers)

Prep Time

35 min

Cuisine

British

This wholesome, woodland-inspired salad combines golden roasted mushrooms, puy-style lentils and tender green beans with lamb's lettuce in a tempting mix. Finished with a bright lemon, dijon & garlic dressing and topped with grated mature cheddar for a little indulgence. (Gluten-free, suitable for coeliacs).

Prep Time

35 min

Cuisine

British

What is Gousto all about?

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Lemon
1 lemon
Puy-style-lentils
75g puy-style lentils
chestnut-mushrooms
240g chestnut mushrooms
garlic-clove
1 garlic clove
basil 3.18
10g basil
Dijon-mustard
1 tbsp Dijon mustard †
Cheddar-cheese
40g mature cheddar †
Corn-lettuce
50g lamb's lettuce
3 seed mix
30g 3 seed mix
portobello-mushrooms
150g portobello mushrooms
green-beans
80g trimmed fine green beans
You Will Need
Olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 lemon
  • 75g puy-style lentils
  • 240g chestnut mushrooms
  • 1 garlic clove
  • 10g basil
  • 1 tbsp Dijon mustard<span class="strong">†</span>
  • 40g cheddar cheese<span class="strong">†</span>
  • 50g lamb's lettuce
  • 1 pine nut & seed mix sachet (30g)
  • 130g portobello mushrooms
  • 80g trimmed fine green beans
Typical Values per 100g per serving
Energy 363 kJ
87 kcal
1414 kJ
337 kcal
Fat
of which saturates
4.3 g
1.3 g
16.6 g
5.2 g
Carbohydrate
of which sugars
7.2 g
1.1 g
28.1 g
4.1 g
Fibre 2.3 g 8.8 g
Protein 5.8 g 22.5 g
Salt 0.25 g 0.98 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 lemon
lemon
75g puy-style lentils
puy-style lentils
240g chestnut mushrooms
1 garlic clove
garlic
10g basil
basil (100%)
1 tbsp Dijon mustard
water, mustard seeds, spirit vinegar, salt, potassium metabisulphite (sulphites), citric acid
40g cheddar cheese
pasteurised cows milk, cream, salt, starter culture, vegetarian rennet
50g lamb's lettuce
lamb's lettuce
1 pine nut & seed mix sachet (30g)
sunflower seeds 40%, pumpkin seeds 40%, pine kernels 20%
130g portobello mushrooms
80g trimmed fine green beans
trimmed fine green beans
Allergens
  • Allergens highlighted by † (mustard, sulphites, milk)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Two-Mushroom, Green Bean & Lentil Salad

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Rinse the puy-style lentils in a sieve under cold running water

Add the puy-style lentils to a pot with plenty of cold water, bring to the boil over a high heat, then reduce to medium-low and cook for 20-25 min (approx. step 6)

2 Two-Mushroom, Green Bean & Lentil Salad

Meanwhile, slice the portobello mushrooms into thick slices

Rip the chestnut mushrooms into bite-sized pieces

Add all the mushrooms to a large baking tray (or two!) with a generous drizzle of olive oil and a generous pinch of salt and pepper

Put the tray in the oven for 15-20 min or until they're caramelised and golden

3 Two-Mushroom, Green Bean & Lentil Salad

Meanwhile, cut the trimmed green beans in half 

4 Two-Mushroom, Green Bean & Lentil Salad

Peel and finely chop (or grate) the garlic

Combine the chopped garlic, Dijon mustard and the juice of 1/2 [1] lemon with 2 tbsp [4 tbsp] olive oil 

Season with a pinch of salt and pepper – this is your lemon-mustard dressing

5 Two-Mushroom, Green Bean & Lentil Salad

Cut the remaining lemon into wedges

Chop the basil finely, including the stalks

Grate the cheddar cheese

6 Two-Mushroom, Green Bean & Lentil Salad

Once the puy-style lentils are almost tender, add the green beans to the pot and cook for a further 3-4 min

Once done, drain everything and run under cold water until cooled slightly

Add the lentils and beans to a large mixing bowl

7 Two-Mushroom, Green Bean & Lentil Salad

Once done, add the caramelised mushrooms to the bowl with the lamb's lettuce, chopped basil, half the grated cheese and the lemon-mustard dressing

Season with a generous pinch of salt and pepper and give everything a gentle mix up

8

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Serve the caramelised mushroom, green bean & lentil salad topped with the remaining grated cheese

Season with a generous grind of black pepper, sprinkle over the 3 seed mix and garnish with a wedge of lemon

Enjoy!

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