Lean Hoisin Green Lentil with Brown Rice, Tenderstem & Mushrooms
Ready in about 40 minutes, this fresh green lentil and brown rice dish is built for fat-loss phases — 474 kcal and 27g protein.
Ingredients
- 200g lentils
- 120g brown rice
- 80g tenderstem broccoli
- 80g mushrooms
- 25g hoisin sauce
- 15g spring onions
- 3g garlic
- pinch of Chinese five-spice
- 40g cucumber
Method
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1
Prep everything first: wash and trim the tenderstem and mushrooms, then measure out the sauce ingredients.
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2
Simmer the brown rice in plenty of water for 25 minutes until tender, then drain.
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3
Simmer the cooked green lentils with a splash of stock for 5 minutes until they absorb the flavours.
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4
Season with five-spice, then toss in hoisin and garlic over high heat for the last minute until sticky.
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5
Meanwhile, steam or stir-fry the tenderstem and mushrooms for 3-5 minutes until just tender with a little bite.
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6
Build the plate: brown rice first, then the veg and green lentil, spooning over any remaining sauce. Finish with the cucumber.
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