
Warm lentils and browned oyster mushrooms over spinach with balsamic mustard dressing.
0.5 cupLentils
180 gOyster Mushrooms
80 gSpinach
1.25 cupsWater
8 gMustard
Cook lentils with water and salt for 20 minutes, then drain.
Cook oyster mushrooms in olive oil with black pepper for 6 minutes.
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1.5 tbspBalsamic vinegar
1.5 tbspOlive oil
To tasteSalt
To tasteBlack Pepper
Whisk balsamic vinegar and mustard, then toss with lentils, mushrooms, and spinach.