Lemony Mushrooms, Lentils, and Greens
Quick and Easy Vegan Stir-Fry Recipe
This easy-to-make stir-fry is a delicious dinner you can whip together any night, combining a variety of healthy ingredients into one dish that everyone will enjoy.
Ingredients
Yield:
Directions
Step 1
1. Rinse and cook the lentils until just done, about 25 minutes. Set aside.
Step 2
2. Wipe the mushrooms to clean, then slice them.
Step 3
3. Wash and chop the greens. Mince the garlic.
Step 4
4. Add 1 TB olive oil to a pan, then add the sliced mushrooms and pan roast until browned and liquid is evaporated. I periodically stir and push the mushrooms to the edge of the pan so the liquid moves to the center and evaporates more quickly.
Step 5
5. Add the minced garlic to the mushrooms and saute a moment longer.
Step 6
6. Add the chopped greens and saute until it softens some. If I use a “softer” green like spinach, I’ll add the lentils to the pan first, then the spinach at the very end.
Step 7
7. Add the second TB of olive oil and the lentils, lemon juice and salt and saute until well blended.
Step 8
8. Taste, adjust seasoning and serve.
Ingredients
Yield:
Directions
Step 1
1. Rinse and cook the lentils until just done, about 25 minutes. Set aside.
Step 2
2. Wipe the mushrooms to clean, then slice them.
Step 3
3. Wash and chop the greens. Mince the garlic.
Step 4
4. Add 1 TB olive oil to a pan, then add the sliced mushrooms and pan roast until browned and liquid is evaporated. I periodically stir and push the mushrooms to the edge of the pan so the liquid moves to the center and evaporates more quickly.
Step 5
5. Add the minced garlic to the mushrooms and saute a moment longer.
Step 6
6. Add the chopped greens and saute until it softens some. If I use a “softer” green like spinach, I’ll add the lentils to the pan first, then the spinach at the very end.
Step 7
7. Add the second TB of olive oil and the lentils, lemon juice and salt and saute until well blended.
Step 8
8. Taste, adjust seasoning and serve.
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