Autumn lentil salad with parsnip and mushrooms
This warm salad is perfect for the autumn whether. Not only healthy choice but also delicious choice.
1/2 cup sprouted black lentils
200 g mushrooms
2 medium size parsnip
Preheat oven to 180 degrees.
Cut parsnip into small chunks and put it in a bowl. Add 2 tbsp olive oil, 1 tsp salt, 1 tsp oregano. Mix well so all the parsnip will be well coated.
Put a parchment paper in a bakinf tray and put parsnip in. Bake for 20 minutes.
In the meantime cook lentils. If they are sprouted 20 minutes will be enough. If not cook app.30 minutes.
Add some olive oil in a pan and put mushrooms in it, cook for 15 minutes. Salt to a taste.
Now, all you have to do is mix everything in a salad bowl. Add basil in the end.