Description

Lentil and Vegetable Stir-Fry is a vibrant, nourishing dish that combines the earthy flavors of lentils with a medley of colorful vegetables. This quick and easy stir-fry not only satisfies hunger but also pleases the palate with its delightful mix of spices and fresh herbs. Perfect for busy weeknights or special gatherings, this recipe is adaptable to whatever veggies you have on hand, making it a versatile addition to your culinary repertoire.

Ingredients

Scale

1 cup green or brown lentils (cooked)
1 cup bell peppers (mixed colors, chopped)
1 medium zucchini (sliced)
1 cup carrots (thinly sliced)
1 medium yellow onion (diced)
2 cloves garlic (minced)
2 tbsp low-sodium soy sauce
2 tbsp olive oil
1 tsp cumin
1 tsp paprika
Fresh herbs (parsley or cilantro, chopped)

Instructions

Prep your veggies: Wash and chop all vegetables into bite-sized pieces.
Sauté aromatics: In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, cooking until fragrant (about 2 minutes).
Add lentils and veggies: Stir in pre-cooked lentils along with bell peppers, zucchini, and carrots. Cook until vegetables are tender yet vibrant.
Season: Sprinkle in cumin and paprika, then drizzle with soy sauce. Mix well to combine flavors.
Final touches: Remove from heat once veggies are tender-crisp. Garnish with fresh herbs before serving.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main
Method: Stir-frying
Cuisine: Vegetarian

Nutrition

Serving Size: 1 cup (240g)
Calories: 350
Sugar: 4g
Sodium: 500mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 15g
Protein: 17g
Cholesterol: 0mg

Keywords: Swap lentils for chickpeas for a different protein source. Feel free to include other seasonal vegetables based on your preferences. Store leftovers in an airtight container for up to four days; reheat gently.