This recipe is a hearty, filling and plant-based twist on the traditional stroganoff that doesn’t compromise on taste or nutrition.

Ingredients:

1 cup sliced button mushrooms
1 400g can organic lentils, rinsed, drained
1 white onion, diced
1 tsp paprika
1 tsp pink Himalayan salt
1 tsp cracked black pepper
1 tsp dried parsley
2 tbsp olive oil
2 tbsp tomato paste
300ml vegetable stock
1 head of asparagus, with the woody ends chopped off.
1 tbsp lemon juice (optional)

Method:

1. Heat the oven to 220C. Line asparagus on a tray with baking paper and coat with 1 tbsp olive oil, salt and pepper. Optional to add lemon juice also. Roast for 12 mins, turning once.
2.Heat 1 tbsp olive oil in a large pot over medium heat. Add onion, mushrooms and lentils and cook for 3-5 mins until onions are tender.
3. Add paprika, Himalayan salt, pepper, parsley and coat all ingredients cooking for a further 5 mins.
4. Stir in tomato paste and stock and bring to a simmer for 20 mins.
5. Serve with asparagus and any other micro herbs. Optional to add a side of grains.
6. Enjoy!

Serves 3