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- 1 cup brown lentils, rinsed and drained - 2 cups vegetable broth - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 1 bell pepper, sliced (any color) - 1 medium carrot, julienned - 1 medium zucchini, sliced - 1 cup snap peas - 2 tablespoons soy sauce - 1 teaspoon sesame oil - 1 teaspoon fresh ginger, grated - 1/2 teaspoon chili flakes (optional) - Salt and pepper to taste

Quick Lentil and Veggie Stir-Fry Bowl

Discover the delicious and nutritious Quick Lentil and Veggie Stir-Fry Bowl, perfect for anyone seeking a plant-based meal. This easy recipe is packed with protein-rich lentils and vibrant vegetables, making it a wholesome choice for a balanced diet. With customizable ingredients and vibrant flavors, you can enjoy a meal that satisfies both hunger and health. Ideal for busy nights or meal prep, this stir-fry is a step towards healthier eating habits you'll love.
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Ingredients
  

1 cup brown lentils, rinsed and drained

2 cups vegetable broth

1 tablespoon olive oil

1 medium onion, diced

2 garlic cloves, minced

1 bell pepper (any color), sliced into strips

1 medium carrot, julienned (thinly sliced)

1 medium zucchini, sliced into half-moons

1 cup snap peas, trimmed and ends removed

3 tablespoons soy sauce (or tamari for a gluten-free option)

1 tablespoon sesame oil

1 teaspoon fresh ginger, grated (or finely minced)

1 teaspoon chili flakes (optional, for heat)

2 green onions, sliced for garnish

A sprinkle of sesame seeds for garnish

Instructions
 

Cook the Lentils: In a medium-sized saucepan, combine the rinsed lentils and vegetable broth. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pan, and let it simmer gently for about 20 minutes or until the lentils are tender. If there’s any excess liquid, drain it, and set the cooked lentils aside.

    Sauté the Aromatics: In a large skillet or wok, heat the olive oil over medium-high heat. Add the diced onion and minced garlic. Sauté for about 2-3 minutes until the onion is translucent and fragrant, making sure not to burn the garlic.

      Add More Veggies: Incorporate the sliced bell pepper, julienned carrot, and half-moon slices of zucchini into the skillet. Stir-fry for approximately 5 minutes, allowing the vegetables to become tender-crisp and vibrant in color. Follow this by adding the snap peas and continue to stir-fry for an additional 2 minutes until they are bright green and slightly tender.

        Combine Lentils and Season: Gently fold in the cooked lentils, soy sauce, sesame oil, grated ginger, and optional chili flakes. Cook for another 2-3 minutes, stirring well to ensure all the ingredients are evenly coated and heated throughout.

          Serve and Garnish: Once everything is well combined and heated through, remove the skillet from heat. Serve the stir-fry bowl in individual serving dishes, garnishing each bowl with a generous amount of sliced green onions and a sprinkle of sesame seeds for added texture and flavor.

            - Prep Time, Total Time, Servings: 10 mins | 30 mins | 4 servings

              Enjoy your colorful and nutritious Quick Lentil and Veggie Stir-Fry Bowl!