Mushroom-lentil salad with feta
Salad of chestnut mushrooms, sundried tomatoes, bacon strips, lentils and feta.
Heat a skillet without oil or butter and fry the bacon strips for 5 min.
Meanwhile, grate the yellow skin of the lemon and squeeze out half of the fruit.
Mix the lemon zest, 2 tbsp lemon juice, 2 tbsp oil from the jar of sundried tomatoes, pepper and salt to a dressing. Chop the onion.
Take the bacon strips out of the pan with a slotted spoon and drain on kitchen paper.
Fry the onion and mushrooms in the remaining shortening for 5 minutes on medium heat. Add the lentils the last minute.
Cut the sundried tomatoes into strips. Mix the mushroom-lentil mixture with the bacon strips, tomatoes, arugula and dressing in a bowl.
Crumble the feta about it.
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