Lentil and Vegetable Stir-Fry

A vibrant and nourishing stir-fry featuring protein-rich lentils and a colorful mix of seasonal vegetables, tossed in a savory soy sauce and ginger blend. Perfect for quick and wholesome weeknight meals.

Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4

Ingredients

1 cup green lentils

2 tablespoons olive oil

1 small red onion, thinly sliced

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 red bell pepper, sliced

1 small zucchini, sliced

1 cup broccoli florets

1/2 cup snap peas

3 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon rice vinegar

1 tablespoon honey

1/4 teaspoon red pepper flakes

2 green onions, chopped

1 tablespoon sesame seeds

Salt and pepper to taste

Instructions

1. Cook the lentils according to package instructions until tender, then drain and set aside.

2. Heat olive oil in a large skillet over medium-high heat. Add the red onion and garlic, sauté for 2-3 minutes until softened.

3. Add the ginger, red bell pepper, zucchini, broccoli, and snap peas, stir-fry for 5-7 minutes until vegetables are just tender.

4. In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, and red pepper flakes.

5. Add the cooked lentils to the skillet, then pour in the sauce mixture. Toss everything together to coat evenly.

6. Cook for an additional 2-3 minutes, stirring frequently, until everything is heated through.

7. Remove from heat and garnish with green onions and sesame seeds. Season with salt and pepper to taste before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a skillet over medium heat until warmed through, or microwave for 2-3 minutes, stirring halfway.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.