When you want something hearty and refreshing, this Mushroom, Lentil & Bell Pepper Sauté with Arugula hits the spot. It’s warm, savory, and full of plant-powered protein — then topped with fresh arugula for that perfect peppery bite.
Think of it as comfort food that still feels light (yes, it’s possible).
It’s super-easy and goes well with steak, chicken, or fish. Veggies, like peppers and mushrooms, are packed with vitamins and minerals, yet low in calories and carbohydrate. Use simple, delicious ideas like this recipe to fill half your plate with nonstarchy veggies!
In my programs, we don’t just eat — we fuel. Because the right foods don’t just fill you up, they lift you up. When you give your body the kind of food it’s truly craving — nourishing, balanced, and delicious — you feel the difference in your energy, your mood, and even your confidence.
Makes 4 servings
Ingredients:
- 3 tablespoons olive oil, divided
- ½ pound crimini mushrooms, cut in half, or 2 medium portabellas, thinly sliced
- 1 large bell pepper (red, orange, or yellow), sliced very thin
- 2 cups cooked lentils
- 2 cloves garlic, minced
- ¼ cup chopped fresh basil leaves (or 1 tablespoon dried)
- 1 tablespoon balsamic vinegar
- 1 tablespoon lemon juice
- 4 cups arugula leaves (or any combination of mixed greens)
Directions:
- Ahead of time, Cook lentils until soft.
- Heat 2 tablespoons olive oil over medium heat in a large skillet.
- Add mushrooms, lentils and bell peppers, and sauté until tender, about 7–10 minutes.
- Add garlic, and sauté for 1 more minute.
- Stir in the fresh or dried basil, balsamic vinegar, lemon juice, cooking over low heat until liquid is reduced by half, about 2 minutes.
- Divide greens among 4 plates, and drizzle with remaining 1 tablespoon olive oil.
- Top with warm peppers and mushrooms, and serve immediately.