One pan mushroom asparagus lentils
Ingredients
- 1 tsp Extra Virgin Olive Oil
- 190 grams Mushrooms sliced
- 135 grams Asparagus trimmed, chopped
- 2 Garlic clove, minced
- 200 grams Lentils cooked
- Sea Salt & Black Pepper to taste
- 1 tbsp Fresh Dill chopped
- 1/2 Lemon juiced
Instructions
- Heat the oil in a pan over medium-high heat. Add the mushrooms and sauté for about five minutes.
- Add the asparagus and garlic. Cook for another two to three minutes.
- Add the lentils, stir, and cook for about five to seven minutes or until warmed up. Season the mixture with salt and pepper.
- Remove from the heat. Add the dill and lemon juice and adjust the seasoning to your taste. Enjoy!
Notes
Leftovers
- Refrigerate in an airtight container for up to three days Serving size
- One serving is equal to approximately 1 1/2 cups More Flavour
- Add onion and zucchini No Dill
- Add parsley or green onion instead
- Refrigerate in an airtight container for up to three days Serving size
- One serving is equal to approximately 1 1/2 cups More Flavour
- Add onion and zucchini No Dill
- Add parsley or green onion instead