Vegan Lentil & Vegetable Stir-Fry

American · 40 min · Beans · vegetarian, vegan, dairy-free

Shop ingredients

Ingredients

• 1 cup Dry green lentils
• 2 medium Bell peppers (assorted colors)
• 2 cups Broccoli florets
• 2 medium Carrots
• 3 Garlic cloves
• 3 tbsp Soy sauce (or tamari for gluten-free)
• 2 tbsp Olive oil
• 1 tsp Ground ginger
• to taste Salt
• to taste Black pepper
• 4 cups Water

Method

1. Rinse the lentils under cold water. In a pot, combine lentils and water, bring to a boil, then reduce heat and simmer for about 20 minutes until tender. Drain any excess water and set aside.
2. While lentils cook, chop the bell peppers, carrots, and garlic. Steam or blanch the broccoli for 3-4 minutes until bright green and slightly tender.
3. In a large skillet or wok, heat olive oil over medium-high heat. Add garlic and cook for 30 seconds until fragrant.
4. Add carrots, bell peppers, and broccoli to the skillet. Stir-fry for 5-7 minutes until vegetables are crisp-tender.
5. Add cooked lentils to the skillet. Stir in soy sauce, ground ginger, salt, and pepper. Cook for another 5 minutes, stirring frequently to combine flavors.
6. Taste and adjust seasoning as needed. Serve hot over rice or noodles if desired.
7. Optional: Garnish with chopped green onions or sesame seeds for extra flavor.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook