Sauteed shiitake, lentils and asparagus
2 Jul 2024
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Background
This sautéed shiitake, lentils and asparagus is on the table within 15 minutes. You can serve it a vegan main dish on a piece of sourdough, with rice/pasta or a side dish with grilled/fried meat and fish. It’s vegan, low-carb, low-cal and full of fibre.
Ingredients
- 2 Tbsp olive oil
- 115g shiitake mushrooms
- 2 Tbsp cider vinegar
- 1 bunch asparagus
- 5 spring onions
- 1 tin green/brown lentils, drained
- 1 Tbsp Dijon mustard
- Salt and pepper
- 2 Tbsp chopped coriander or parsley
Instructions
- Cut off the woody end of the asparagus, then cut each in half.
- Finely chop the spring onions.
- Heat the olive oil in a large frying pan.
- Add the mushrooms, then gently stir over medium heat for about 5 minutes, then add the vinegar.
- Add the spring onion and asparagus pieces, then cook over low heat and under a lid for another 5 minutes.
- Stir in the lentils and mustard, turn up the heat and stir for a couple of minutes until the sauce has reduced.
- Stir in the lemon juice and herbs, then season to taste.
- Serve warm.
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Categories
- Meal Type: - Everyday - Lunch - Main - Quick & Easy - Salad - Side - Supper
- Cuisines: - Fusion
- Occasions: - Parties - Picnic - Sunday Lunch
- Ingredients: - Lentils - Other Vegetables
- Health and Diet: - Dairy Free - Gluten Free - High Fibre - Low Calorie - Low Carb - Low Cholestrol - Low Fat - Nut Free
- Skill Levels: - Easy
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