Name: Lentil ‘Risotto’ With Asparagus
Total time: 45 min
Yield: 4
Ingredients: 200ml | 6.8 fl oz Oatly crème fraiche; 1tbsp Dijon mustard; large handful of mixed herbs, finely chopped, such as tarragon, parsley,; basil and chives; 1tbsp lemon juice; 250g | 8.8 oz asparagus tips, cut into 4cm lengths; 1tbsp mild olive oil; 1 onion, peeled and chopped; 1 stick celery, finely chopped; 1 small carrot, peeled and finely chopped; 2 garlic cloves, crushed; 100ml | 3.9 fl oz white wine; 250g | 8.8 oz puy lentils; 450ml | 15.2 fl oz vegan vegetable stock; 150g | 5.3 oz baby spinach; 100g | 3.5 oz frozen peas

VMG Recipes