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)

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



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.