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Sauteed shiitake, lentils and asparagus

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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 3 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 Tbsp olive oil
  • 115 g 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

Method
 

  1. Cut off the woody end of the asparagus, then cut each in half.
  2. Finely chop the spring onions.
  3. Heat the olive oil in a large frying pan.
  4. Add the mushrooms, then gently stir over medium heat for about 5 minutes, then add the vinegar.
  5. Add the spring onion and asparagus pieces, then cook over low heat and under a lid for another 5 minutes.
  6. Stir in the lentils and mustard, turn up the heat and stir for a couple of minutes until the sauce has reduced.
  7. Stir in the lemon juice and herbs, then season to taste.
  8. Serve warm.