Gluten-Free Lentil & Mushroom Salad

March 5, 2015  |   Emma Zumsen
Bowl of lentils beside fresh mushrooms on a countertop.
Photo Credit:  David Han
60 min


  1. Preheat oven to 400˚
  2. Stir water, lentils and salt in small saucepan. Cover and bring to a boil. Remove lid, drop heat to simmer and cook for 35-40 minutes, until water is absorbed and lentils are al dente. Remove from heat.
  3. Crumble mushrooms into large roasting tray.
  4. Roughly chop parsley, garlic and walnuts. Scatter over mushrooms
  5. Pour oil over vegetables add salt and pepper, stir to evenly coat the mushrooms.
  6. Roast vegetables for 15 minutes, until mushrooms are withered and walnuts are toasted.
  7. Remove vegetables from oven, stir into finished lentils. Add balsamic vinegar and flax seed.

About the author

Emma Zumsen

Emma Zumsen

Emma is a wildly curious baker, mama, creator, and reader who loves a good farmer’s market almost as much as she loves a new pair of shoes. Born in Montana and raised in Minnesota, she made her way to the east coast nine years ago where she has settled in Brooklyn with her husband and son. In an effort to channel her various interests, passions, and experiences into something productive, she divides her professional brain between food and digital marketing – both of which she finds endlessly fascinating. Emma’s two favorite foods are freshly popped popcorn shared with her kiddo and guacamole.