Gut-Friendly Vegetable and Lentil Stir-Fry

Instructions

1. 1

   Rinse the brown rice under cold water until it runs clear. Combine the rice with the 2 cups of water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and let it simmer for 30 minutes or until tender. Fluff with a fork.

2. 2

   While the rice is cooking, heat olive oil in a large pan over medium heat.

3. 3

   Chop onion, mince garlic, slice carrots into thin rounds, and cut red bell pepper into strips. Add onion and garlic to the pan and sauté for 2-3 minutes until fragrant.

4. 4

   Add the sliced carrots, red bell pepper, and broccoli florets to the pan. Stir-fry for 5-7 minutes or until the vegetables are tender-crisp.

5. 5

   Drain and rinse canned lentils. Add them to the pan along with soy sauce, miso paste, and kimchi. Stir well to combine and heat through for another 2-3 minutes.

6. 6

   Remove from heat and garnish with chopped green onions before serving.

7. 7

   Serve the vegetable and lentil stir-fry over the cooked brown rice.