Lentil and Veggie Stir-Fry
This Lentil and Veggie Stir-Fry is a quick and nutritious meal, packed with protein from lentils and loaded with colorful vegetables. It's perfect for a healthy lunch or dinner.
- 1 cup dried lentils (rinsed and dried)
- 2 cups water or vegetable broth
- 1 tbsp olive oil
- 1 onion (diced)
- 2 cloves garlic (minced)
- 1 bell pepper (sliced)
- 1 zucchini (sliced)
- 1 broccoli florets
- 1 carrot (sliced)
- 2 tbsp sesame oil
- 1 tsp grated ginger
- sesame seeds (garnish)
- fresh cilantro (garnish)
In a medium saucepan, bring the lentils and water or vegetable broth to a boil.
Reduce heat to low, cover, and simmer for 20 minutes or until the lentils are tender. Drain any excess liquid and set aside.
While the lentils are cooking, dice the onion, mince the garlic, and slice the bell pepper, zucchini, and carrot.
In a large skillet or wok, heat the olive oil over medium-high heat.
Add the onion and garlic and sauté for 2-3 minutes until fragrant.
Add the bell pepper, zucchini, broccoli, and carrot, and stir-fry for 5-7 minutes until the vegetables are tender-crisp.
Add the cooked lentils to the skillet and stir to combine.
Pour in the soy sauce or tamari, sesame oil, and grated ginger, and stir to coat the lentils and vegetables evenly.
Cook for another 2-3 minutes until heated through.
Garnish with sesame seeds and fresh cilantro.