Lentil Salad with Shiitake Mushrooms, Spinach and Miso Mustard Dressing

This is a super simple, flavorful vegan lentil salad recipe with shiitake mushrooms, spinach, and a homemade miso mustard dressing. Like most UVK recipes, it involves opening some cans (or boiling lentils), rinsing off the lentils, sautéing a few ingredients and then, mixing everything in a bowl. And BOOM, you’ve got an amazing side dish. It also works very well for lunch paired with a crusty piece of bread.

This recipe makes ~4-8 servings, depending on whether you’re enjoying it as a entrée or as a side.

A few things…

• Using canned lentils makes prep work for this salad a snap. If you choose to cook dry lentils, it will add ~25-30 minutes. Keep this in mind.

• I chose red miso, because it has a strong flavor. It was really lovely. While I haven’t attempted it, you could try other types of miso, like barley, chickpea or even white. You may need more of it, depending on the type of miso. I’d love to learn from your experience using other varieties.

• While I haven’t tried it, I think reconstituted dried shiitake mushrooms would work well in this lentil salad. Just soak them according to your package of dried shiitake’s directions, rinse the daylights out of them, slice them (if needed), and sauté away. In addition to a depth of flavor, they would add a nice chewy texture. If you decide to try it, let us know how it goes.

I hope you enjoy this simple, flavorful salad! And discover other UVK recipes, like Shiitake Mushroom Soup, Sweet Potato Lentil Soup, Shiitake Mushroom Sushi Rolls, Mushroom Lentil Pot Pie and more.

Lentil Salad with Shiitake Mushrooms, Spinach and Miso Mustard Dressing

1½ cups dry green lentils (OR 2 15 ounce cans of lentils, drained and rinsed)

4½ cups water

2½ cups sliced shiitake mushrooms (stems removed)

1 shallot, finely chopped (OR ~2 Tbsp finely chopped shallot)

2 garlic cloves, finely chopped

2 Tbsp olive oil

1 Tbsp red miso

1 Tbsp dijon mustard

2 Tbsp lemon juice

2 Tbsp rice vinegar

2 cups finely chopped fresh spinach

Salt, to taste (I added ~¼ tsp)

1.If using canned lentils in the salad, skip this step and move to step 2. Otherwise, add the dry green lentils to a medium pot with the water. Bring to a boil. Then, lower to a gentle simmer and cover. Cook for ~20-25 minutes or until the lentils are fully cooked through. Drain, rinse with cold water and set aside.

2. Next, you’ll sauté the mushrooms and aromatics for the lentil salad. In a medium skillet, add the shiitake mushrooms, shallots, garlic and olive oil. Stirring often, sauté over medium heat until the shiitake are cooked through (~5 minutes).

3. Remove the skillet from heat. Stir in the red miso, dijon, lemon juice and rice vinegar until thoroughly mixed. Spoon into a large mixing bowl and allow to cool.

4. Once the mushrooms are cool, carefully stir in the lentils and spinach. Taste the lentil salad and adjust flavor, if needed (salt? lemon juice?). Serve.