Indian Vegetable Stir-Fry with Lentils
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Indian · 40 min · Beans · vegetarian, vegan, gluten-free, dairy-free
372 cal
20g protein
55g carbs
8g fat
per serving · estimated
Ingredients
- 1 1/2 cups Mixed vegetables (bell peppers, carrots, green beans)
- 1/2 cup Red lentils
- 1 tbsp Coconut oil
- 1/2 tbsp Ginger garlic paste
- 1/2 tsp Turmeric powder
- 1/2 tsp Cumin seeds
- 1/2 cup Tomatoes, chopped
- to taste Salt
- 1 tbsp Fresh cilantro, chopped
Method (tap to check — screen stays awake)
- Rinse the red lentils thoroughly and set aside.
- Heat coconut oil in a large pan over medium heat. Add cumin seeds and let them sputter.
- Add ginger garlic paste and sauté for 1 minute until fragrant.
- Add chopped tomatoes, turmeric powder, and salt. Cook until tomatoes soften, about 3-4 minutes.
- Stir in mixed vegetables and cook for another 8-10 minutes until tender.
- Meanwhile, in a separate pot, cook the lentils in boiling water until soft, about 15 minutes. Drain excess water if necessary.
- Combine cooked lentils with the vegetable stir-fry, mixing well. Cook together for 5 minutes to blend flavors.
- 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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