‘Lean up’ lentil and mushroom stir-fry

Expand your weeknight repertoire with this delicious low calorie, vegetarian dish from Richard Kerrigan's Crush Calories in 20 minutes (New Holland Publishers).

Ingredients

Extra virgin olive oil
100g mushrooms, sliced
2 garlic cloves, finely sliced
1 fresh chilli, finely sliced
2 tablespoons dukkah spice mix 400g tin cooked lentils
250g sliced stir-fry mix, such as kale, carrots, beetroot, onion
2 tablespoons soy sauce
1⁄2 lemon
2 tablespoons coconut yoghurt

Method

1. Heat a large non-stick pan over medium heat. Drizzle a little oil in the pan and then fry the mushrooms, garlic and chilli. Add the dukkah spice and cook for 1–2 minutes.
2. Drain and rinse the lentils well under cold water. Add the stir-fry mix to the pan and toss for a minute.
3. Add the lentils, along with the soy sauce, and fry for another 2 minutes. Remove the pan from the heat and squeeze fresh lemon juice over the top. Serve with a spoon of coconut yoghurt.

TIP: If you’re in a hurry, don’t waste time chopping stir-fried veg. Instead, buy it pre-sliced, so it’s ready to fry in seconds. It’s 100 per cent cheating and 100 per cent encouraged!

Recipe credit: Crush Calories in 20 Minutes – by Richard Kerrigan, New Holland Publishers RRP $40.00 available from all good book retailers or online at www.newhollandpublishers.com.au.