Turkish Lentil Salad with Mushrooms | Mantarlı Mercimek

Cook the mountain lentils in plenty of unsalted water for approx. 20–25 minutes until al dente, then drain, rinse briefly with cold water, and leave to cool until lukewarm in a large salad bowl.

Clean and quarter the button mushrooms. Finely chop the garlic cloves. Heat 1 tbsp of olive oil in a pan over high heat, sauté the mushrooms for 4–5 minutes until golden brown, add the garlic shortly before the end, season with a pinch of salt, and remove from the heat.

Cut the red onion into thin half rings, slice the spring onions into thin rings. Wash the parsley and mint, shake dry, and roughly chop. Briefly toast the walnut kernels in a dry pan without fat and roughly chop.