Indian Vegetable Stir-Fry with Lentils

Indian · 40 min · Beans · vegetarian, vegan, gluten-free, dairy-free

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Ingredients

• 3 cups Mixed vegetables (bell peppers, carrots, green beans)
• 1 cup Red lentils
• 2 tbsp Coconut oil
• 1 tbsp Ginger garlic paste
• 1 tsp Turmeric powder
• 1 tsp Cumin seeds
• 1 cup Tomatoes, chopped
• to taste Salt
• 2 tbsp Fresh cilantro, chopped

Method

1. Rinse the red lentils thoroughly and set aside.
2. Heat coconut oil in a large pan over medium heat. Add cumin seeds and let them sputter.
3. Add ginger garlic paste and sauté for 1 minute until fragrant.
4. Add chopped tomatoes, turmeric powder, and salt. Cook until tomatoes soften, about 3-4 minutes.
5. Stir in mixed vegetables and cook for another 8-10 minutes until tender.
6. Meanwhile, in a separate pot, cook the lentils in boiling water until soft, about 15 minutes. Drain excess water if necessary.
7. Combine cooked lentils with the vegetable stir-fry, mixing well. Cook together for 5 minutes to blend flavors.
8. Garnish with chopped cilantro before serving.

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

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