Mushroom-lentil salad with feta

Name: mushroom-lentil salad with feta
Cook time: 12 min
Total time: 12 min
Yield: 4
Ingredients: 250 g thin bacon strips; 1 lemon cleaned up; 2 small red onion; 12 sundried tomatoes in pot; 500 g sliced chestnut mushrooms; 410 g lentils in pot; 70 g arugula; 150 g feta

Salad of chestnut mushrooms, sundried tomatoes, bacon strips, lentils and feta.

Ingredients

Kitchen Stuff

1 skillet
1 rasp

Directions

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.