Vegetarian Lentil Stir-fry
A satisfying vegetarian stir-fry featuring protein-rich lentils and colorful vegetables, perfect for a wholesome dinner.
15 min
Prep
25 min
Cook
4
Serves
320
Calories
Macros · per serving
14g protein
45g carbs
10g fat
Ingredients
For 4 servings
- 1 cup brown lentils
- 2 cups water
- 2 tablespoons olive oil
- 1 onion
- 2 cloves garlic
- 1 red bell pepper
- 2 cups broccoli florets
- 1 carrot
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 green onions
- salt — to taste
- black pepper — to taste
Instructions
- 1
Rinse the lentils under cold water. In a pot, combine lentils with water and bring to a boil. Lower heat, cover, and simmer for 20-25 minutes until tender. Drain any excess water.
- 2
While lentils cook, dice the onion, mince the garlic, chop the red bell pepper, and slice the carrot thinly. Cut broccoli into bite-sized florets if not already done.
- 3
Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 3 minutes.
- 4
Add garlic and sauté for another minute. Then add red bell pepper, carrot, and broccoli florets. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
- 5
Add cooked lentils to the skillet with the vegetables. Stir in soy sauce and sesame oil. Season with salt and black pepper to taste. Stir well to combine, cooking for an additional 2-3 minutes.
- 6
Chop green onions and sprinkle them over the stir-fry. Serve hot.
Cook it this week.
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