The Hollies Vegan Lentil Stir Fry #Recipe
Briony Wilson
19th June 2020
A refreshing spring /summer dish with seasonal asparagus Endorsed by Clean & Lean by Emma Wilson Fitness
Finely chop the red onion. Heat a medium sized frying pan with 1/2 tbsp coconut oil on a medium heat and cook the onion for 5-7 minutes, stirring occasionally.
Drain and rinse the lentils. Cut the cherry tomatoes and olives in half. Thinly slice the yellow pepper and roughly chop the sun-dried tomatoes. Add these ingredients to the onions, once they are softened and add salt & pepper and cook for a further 5 minutes.
Snap the asparagus stems to remove the woody part. Heat a griddle pan with 1/2 tbsp of coconut oil on a medium heat and cook the asparagus for 3-5 minutes. Turn occasionally until softened.
De-stone the avocado and slice thinly.
Make the vinaigrette with the apple cider vinegar and olive oil. Add a pinch of salt & black pepper and shake together.
Plate the rocket and pile the lentil stir fry on top, adding the sliced avocado and asparagus. Drizzle with the vinaigrette and serve.
Recipe Info
Serves
2
Ingredients
240g tinned lentils (drained)
140g asparagus
120g cherry tomatoes
40g rocket
40g sun-dried tomatoes
30g pitted black olives
1 avocado
1 red onion
1 yellow pepper
1 tbsp apple cider vinegar
Himalayan pink
Salt
Black Pepper
Coconut oil
1/2 tbsp olive oil
Equipment
Griddle Pan
Knife
Serving Plate
Frying pan
chopping Board
sieve