Vegan Lentil Stir Fry
Serves 2 – A refreshing spring /summer dish with seasonal asparagus
Endorsed by Clean & Lean by Emma Wilson Fitness
240g tinned lentils (drained)
120g cherry tomatoes
40g sun-dried tomatoes
30g pitted black olives
1 red onion
1 yellow pepper
1 tbsp apple cider vinegar
Himalayan pink salt
1/2 tbsp olive oil
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.