Quick and Flavorful Lentil and Vegetable Stir-Fry
This stir-fry features tender lentils and a medley of colorful vegetables, all tossed in a savory sauce. It’s a wholesome dish that is both hearty and light, with a perfect blend of textures and tastes.
- Total Time: 20
Ingredients
Units
Scale
- 1 cup cooked lentils
- 2 tablespoons vegetable oil
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 bell pepper, sliced
- 1 carrot, julienned
- 1 cup broccoli florets
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- Salt and pepper to taste
- Cooked rice or quinoa for serving
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the sliced onion and minced garlic, sautéing until the onion is translucent.
- Stir in the bell pepper, carrot, and broccoli. Cook for 4-5 minutes, stirring frequently until the vegetables are tender-crisp.
- Add the cooked lentils to the skillet and pour in the soy sauce and sesame oil. Sprinkle with ground ginger, salt, and pepper. Stir to combine and cook for an additional 2-3 minutes until heated through.
- Serve the stir-fry over cooked rice or quinoa for a complete meal.
Notes
- Substitutions: Use any vegetables you have on hand.
- Storage: Keeps well in the fridge for up to 3 days.
- Prep Time: 10
- Cook Time: 10
Nutrition
- Serving Size: 4
- Calories: 280kcal
- Fat: 10g
- Carbohydrates: 38g
- Protein: 12g
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