Sauteed shiitake and courgette with lentils
This sautéed shiitake and courgette with lentils is a simple, nutritious dish that can be served as a vegan meal (with brown rice) or as a side dish with grilled meat and fish. It only takes about 15—20 minutes to make, so perfect on busy or lazy days. You can spice it up with a pinch of chilli flakes or a spoonful of English mustard.
Ingredients
Method
- Finely chop the garlic and the courgette.
- Heat the olive oil in a large frying pan and gently sauté the mushrooms over medium heat for about 5 minutes. Add the garlic and courgette, then pour in the balsamic vinegar and let it sizzle for 30 seconds. Cover and cook for a further 5 minutes, under cover, until the veggies are slightly caramelised.
- Add the lentils and stock, bring to the boil and cook for another 5 minutes, until the vegetables are tender and the sauce has reduced.
- Stir in the lemon juice and the parsley.
- Season to taste, then serve immediately with a dash of lemon juice.