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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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 2 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. Finely chop the garlic and the courgette.
  2. 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.
  3. 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.
  4. Stir in the lemon juice and the parsley.
  5. Season to taste, then serve immediately with a dash of lemon juice.