Recipes

Lentil Mushroom Salad with Berbere Lemon Vinaigrette

Serves 4

| Prep Time: 10 mins

| Cook Time: 10 mins

| Total Time: 20 mins

Discover The Recipe

Azifa, or lentil salad, is a delicious, filling and easy-to-make chilled lentil dish that is a staple food in the Horn of Africa. Though often associated with heavily spiced meats and stews, the culinary traditions of the region boast a sprawling catalog of vegan and vegetarian options that are linked to the area’s religious diversity. In addition to the 180 fasting days (abstaining from animal products) mandated by the Ethiopian Orthodox Church, the Horn’s close proximity to the Arabian Peninsula and the Levant has resulted in a mixture of observant Muslims, Jews and Orthodox Christians in the region who all abstain from eating pork, and in certain traditions meat altogether. The result is a unique and varied plant-based food culture that is bursting with flavor and nutrition. 

Using the tradition of azifa, our chefs created a vegan lentil mushroom salad with berbere lemon vinaigrette using our proprietary Piquant Post Berbere, a hot chili and spice blend that largely defines the flavors of East Africa. The berbere is blended directly into the dressing to thoroughly infuse the dish with a lovely, cayenne-backed heat, while warming spices like cardamom, ginger and nutmeg amplify the earthy notes of the lentils. An additional teaspoon of berbere is sauteed with the mushrooms to deepen their umami quality before they’re tossed together with the vinaigrette and lentils. Served on a bed of arugula and topped with chives and pomegranate seeds, this salad is not only mouthwatering, it’s packed with protein, completely vegan and perfect for a wholesome and comforting weeknight meal. 

Ingredients

  • Berbere Lemon Vinaigrette:

  • 1/2 cup olive oil

  • 1/4 cup lemon juice

  • 1 tsp Piquant Post Berbere

  • 1 pinch salt

  • For the Lemon Mushroom Salad:

  • 2 Tbsp olive oil

  • 2 oz wild mushrooms, clean

  • 1 tsp Piquant Post Berbere

  • Salt and pepper to taste

  • 1 1/2 cups lentils, cooked

  • 4 oz arugula (or other salad greens)

  • 1 Tbsp chopped chives 

  • 2 Tbsp pomegranate seeds

Notes

This recipe is a great use for leftover lentils, which a high in protein and full of fiber! The earthy flavors of the lentils blend perfectly with the umami mushrooms and zesty dressing. 

Try warming up the lentils with the mushrooms and serving the salad warm in the fall and winter. 

Instructions

To make the Berbere Lemon Vinaigrette, whisk together the ingredients in a small bowl and set aside. 

Heat the olive oil in a skillet and add the mushrooms once the oil is shimmering. Sauté about 3-5 minutes until the mushrooms are tender and golden brown. 

Remove the mushrooms from the pan and allow them to cool to room temp. Toss the lentils with the mushrooms and some of the Berbere Lemon Vinaigrette.

Divide the arugula into 4 bowls and top with the lentil and mushroom mixture. Garnish with chopped chives, pomegranate seeds and more of the dressing if desired.

Alternatives & Substitutions

Lentil Mushroom Salad with Berbere Lemon Vinaigrette

Serves

4

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

Piquant Post spice you’ll need:

Ingredients

  • Berbere Lemon Vinaigrette:

  • 1/2 cup olive oil

  • 1/4 cup lemon juice

  • 1 tsp Piquant Post Berbere

  • 1 pinch salt

  • For the Lemon Mushroom Salad:

  • 2 Tbsp olive oil

  • 2 oz wild mushrooms, clean

  • 1 tsp Piquant Post Berbere

  • Salt and pepper to taste

  • 1 1/2 cups lentils, cooked

  • 4 oz arugula (or other salad greens)

  • 1 Tbsp chopped chives 

  • 2 Tbsp pomegranate seeds

Instructions

  1. To make the Berbere Lemon Vinaigrette, whisk together the ingredients in a small bowl and set aside. 

  2. Heat the olive oil in a skillet and add the mushrooms once the oil is shimmering. Sauté about 3-5 minutes until the mushrooms are tender and golden brown. 

  3. Remove the mushrooms from the pan and allow them to cool to room temp. Toss the lentils with the mushrooms and some of the Berbere Lemon Vinaigrette.

  4. Divide the arugula into 4 bowls and top with the lentil and mushroom mixture. Garnish with chopped chives, pomegranate seeds and more of the dressing if desired.

Notes

  • This recipe is a great use for leftover lentils, which a high in protein and full of fiber! The earthy flavors of the lentils blend perfectly with the umami mushrooms and zesty dressing. 

  • Try warming up the lentils with the mushrooms and serving the salad warm in the fall and winter. 

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