Name: Sauteed shiitake and courgette with lentils
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 Tbsp olive oil; 1 red onion; 2 clove of garlic; 1 courgette; 100g shiitake mushrooms; 3 Tbsp balsamic vinegar; 100 ml vegetable stock; 1 tin lentils, drained; Salt and pepper; Drop of Lemon juice; 2Tbsp chopped parsley or coriander leaves

Sauteed shiitake and courgette with lentils

7 May 2024

by Wholeness

Prep Time

5 minutes

Cook Time

15 minutes

Total Time

20 minutes

Sauteed shiitake and courgette with lentils

Background

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

1 Tbsp olive oil
1 red onion
2 clove of garlic
1 courgette
100g shiitake mushrooms
3 Tbsp balsamic vinegar
100 ml vegetable stock
1 tin lentils, drained
Salt and pepper
Drop of Lemon juice
2Tbsp chopped parsley or coriander leaves

Instructions

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.