Vegan Lentil & Vegetable Stir-Fry
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
American · 40 min · Beans · vegetarian, vegan, dairy-free
364 cal
18g protein
55g carbs
8g fat
per serving · estimated
Ingredients
- 1/2 cup Dry green lentils
- 1 medium Bell peppers (assorted colors)
- 1 cup Broccoli florets
- 1 medium Carrots
- 2 Garlic cloves
- 1 1/2 tbsp Soy sauce (or tamari for gluten-free)
- 1 tbsp Olive oil
- 1/2 tsp Ground ginger
- to taste Salt
- to taste Black pepper
- 2 cups Water
Method (tap to check — screen stays awake)
- 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.
- 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.
- In a large skillet or wok, heat olive oil over medium-high heat. Add garlic and cook for 30 seconds until fragrant.
- Add carrots, bell peppers, and broccoli to the skillet. Stir-fry for 5-7 minutes until vegetables are crisp-tender.
- 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.
- Taste and adjust seasoning as needed. Serve hot over rice or noodles if desired.
- 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.
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