Growing up (more times than not) lunch meant a sandwich and chips. I've carried this tradition into my adult life. Now that I am working to kick my gluten intake, finding new and fresh ideas for lunch has been a bit of a challenge for me. I've switched to corn tortillas for wraps. The texture isn't quite as nice as flour but I'm getting used to it. Today I was craving something fresh and light for lunch...something with mushrooms and lentils and arugula. Something with a nice pop of flavor and texture. I ended up with this dish and boy did it ever hit the spot!
Lentils and Mushrooms with Dijon, Herbs and White Wine
over Wilted Arugula
1 tbsp extra virgin olive oil
1 clove minced garlic
1 cup cooked french lentils
1 cup sliced crimini mushrooms
1/4 tsp dried rosemary or thyme
1 tsp Dijon mustard
1 tbsp white wine
kosher salt and cracked pepper to taste
1 tsp extra virgin olive oil
2 cups arugula
In a large saute pan over medium heat, saute the garlic in 1 tbsp of olive oil. Add the lentils, mushrooms and herbs. Saute for 1-2 minutes, stirring. Stir in the dijon, white wine, salt and pepper. Cover, reduce heat to medium low and simmer for 4-5 minutes. Remove from pan. Set aside. Add the tsp of olive oil. Add the arugula to the pan and toss for about 30 seconds. Remove from pan. Arrange arugula on plate and top with lentil mushroom mixture. Serve immediately.
If you are suffering from the sandwich for lunch rut, I encourage you to take a break from the ordinary and give this simple yet delicious recipe a try! ;) I know you'll love it!
Happy Weekend to you!