Mushroom, Lemon and Lentil Salad

Mushroom, Lemon and Lentil Salad takes about 30 minutes from beginning to end. One portion of this dish contains about 3g of protein, 9g of fat, and a total of 191 calories. This lacto ovo vegetarian recipe serves 24 and costs 36 cents per serving. It is brought to you by Delicious Everyday. 22 people found this recipe to be tasty and satisfying. A mixture of lemon zest, lemons, juice of lemon, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a very affordable hor d'oeuvre. All things considered, we decided this recipe deserves a spoonacular score of 8%. This score is improvable. Similar recipes include Mushroom, Lemon and Lentil Salad, Mushroom, Lemon and Lentil Salad, and Rosemary Roasted Potato, Mushroom, and Lentil Kale Salad.

Servings: 24

Preparation duration: 15 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Beat the butter and sugar together in the bowl of an electric mixer fitted with a paddle attachment until smooth and creamy. Add the lemon zest and beat until combined and fragrant. Add the egg and mix to combine before adding the almond meal, flour and lemon juice. Mix until just combined.Remove the mixture from the bowl and divide into two and wrap in plastic wrap and refrigerate for 3 hours.Preheat the oven to 180 celsius (360 Fahrenheit) and line a baking tray with parchment or a silicone baking mat. Remove the dough from the refrigerator and slice into 4mm thick cookies. Press lemon slices into the tops of the cookies and bake for 12 to 15 minutes. Remove from the oven and sprinkle the top of the lemon with sugar and using a cooking torch brûlée the sugar until golden. Set aside to cool

 

Step by step:

1. Beat the butter and sugar together in the bowl of an electric mixer fitted with a paddle attachment until smooth and creamy.

2. Add the lemon zest and beat until combined and fragrant.

3. Add the egg and mix to combine before adding the almond meal, flour and lemon juice.

4. Mix until just combined.

5. Remove the mixture from the bowl and divide into two and wrap in plastic wrap and refrigerate for 3 hours.Preheat the oven to 180 celsius (360 Fahrenheit) and line a baking tray with parchment or a silicone baking mat.

6. Remove the dough from the refrigerator and slice into 4mm thick cookies. Press lemon slices into the tops of the cookies and bake for 12 to 15 minutes.

7. Remove from the oven and sprinkle the top of the lemon with sugar and using a cooking torch brûlée the sugar until golden. Set aside to cool

Nutrition Information:

covered percent of daily need