1 tsp extra virgin olive oil
2 cups mushrooms (sliced)
1 cup asparagus (trimmed, chopped)
2 garlic cloves (minced)
1 cup lentils (cooked)
sea salt & black pepper (to taste)
1 tbsp fresh dill (chopped)
½ lemon (juiced)
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1. Heat the oil in a pan over medium-high heat. Add the mushrooms and sauté for about five minutes. 2. Add the asparagus and garlic. Cook for another two to three minutes. 3. Add the lentils, stir, and cook for about five to seven minutes or until warmed up. Season the mixture with salt and pepper. 4. Remove from the heat. Add the dill and lemon juice and adjust the seasoning to your taste. Enjoy!
Notes
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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.
Ingredients
1 tsp extra virgin olive oil
2 cups mushrooms (sliced)
1 cup asparagus (trimmed, chopped)
2 garlic cloves (minced)
1 cup lentils (cooked)
sea salt & black pepper (to taste)
1 tbsp fresh dill (chopped)
½ lemon (juiced)