Mushroom, Lemon, and Lentil Salad

Ingredients:

2/3 cup lentils, presoaked
1 tablespoon vegetable oil
3 portobello mushrooms, sliced
8 cremini mushrooms, sliced
4 button mushrooms, sliced
2 cloves garlic, minced
1/2 teaspoon red pepper
salt and pepper, to taste
2 tablespoons parsley, chopped
1 cup arugula
juice of 1 lemon
1 teaspoon olive oil

Boil lentils until cooked, drain, and set aside to cool.

Cook mushrooms in oil and add garlic and seasonings. Drain mushrooms from the juices and add lentils and parsley. Stir in lemon juice and olive oil.

Toss arugula with lemon juice and olive oil and layer on a plate. Spoon warm mushroom mixture over it. Serve immediately.