Vegan Lentil Stir-Fry Recipe
Quick and zesty lentil stir-fry packed with vibrant vegetables, Asian-style seasonings, and serious “I-made-this-in-20-minutes” energy.
Ingredients
- Cooked green or brown lentils – 1½ cups
- Bell pepper any color, sliced – 1 cup
- Carrot julienned – ½ cup
- Broccoli florets – 1 cup
- Garlic minced – 2 cloves
- Ginger grated – 1 tablespoon
- Soy sauce – 2 tablespoons
- Sesame oil – 1 tablespoon
- Lime juice – 1 tablespoon
- Maple syrup – 1 teaspoon
- Chili flakes – ¼ teaspoon optional, but highly recommended
- Scallions chopped – 2 tablespoons
- Sesame seeds – 1 teaspoon for garnish, because you’re fancy
Instructions
- Heat sesame oil in your wok like the kitchen boss you are.
- Sauté garlic and ginger for one minute until your kitchen smells better than that overpriced candle.
- Toss in broccoli, bell pepper, and carrot. Stir-fry for 5–6 minutes until vibrant and slightly tender, like your emotional state.
- Add cooked lentils and stir like you're on a cooking show and the audience is judging.
- Pour in soy sauce, lime juice, maple syrup, and chili flakes. Toss to coat everything evenly like that serum you swear by.
- Cook 2–3 minutes until heated through. Top with scallions and sesame seeds because you’re extra.
Notes
🧮 Nutritional Values (Per Serving)
- Calories: 270
- Total Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 14g
💊 Vitamins and Minerals (Per Serving)
- Iron: 22%
- Vitamin C: 40%
- Folate: 30%
- Vitamin A: 45%
- Magnesium: 18%
📝 Additional Notes/Tips
- Want more protein? Toss in edamame.
- Add peanut sauce if you’re feeling bold and flirty.
- Serve over rice, noodles, or straight from the pan—no judgment.
- Leftovers are great—if you can manage not to eat them at midnight.
- Don’t skip lime juice. It’s like the highlighter to your cheekbones—bright, necessary, and not just for looks.