White Truffle Salt

Recipe to try

Broccoli & Mushroom Lentil Bowl with White Truffle Salt

Serves: 4

Ingredients

• ¼ teaspoon White Truffle Salt
• 1 tablespoon Arbequina Extra Virgin Olive Oil
• 1 tablespoon lemon juice
• 2 cups small broccoli florets
• 2 cups sliced mushrooms
• 1 tablespoon neutral cooking oil
• 1 cup dry brown or green lentils, rinsed
• 3 cups water
• 2 tablespoons chopped fresh parsley

Method

1. Mix the featured seasoning with the olive oil and lemon juice.
2. Simmer the lentils in the water for 20–30 minutes, until tender; drain excess water.
3. Heat the neutral oil in a large skillet over medium heat. Add small broccoli florets and sliced mushrooms. Cook for 3 minutes, then add ¼ cup water, cover and cook for 8–15 minutes, until tender. Uncover to evaporate excess water.
4. Fold the cooked lentils and seasoning mixture into the vegetables. Warm through and finish with parsley.