MAGNIFICNET MOCHA FONDUE1 lb. semisweet chocolate2/3 c. heavy cream2 T. instant expresso powder6 T. coffee-flavored…
Veggie Stir-Fry with Lentils
| Veggie Stir-Fry with Lentils | Print |
Recipe By: Alice Morrow
Veggie Stir-Fry with Lentils
Ingredients
- ½ c. lentils
- 3⅓ c. water
- 3 T. salt
- 3 T. sesame oil
- 1 T. minced fresh ginger
- 4-6 green onions, chopped
- 2 turnips, peeled, quartered and sliced thin
- 4 carrots, sliced thin
- 3 T. white-wine vinegar
- 1 T. butter
- ¾ lb. fresh Brussels sprouts, trimmed and sliced
- 1 (10-oz.) package frozen cut green beans
- Salt, red/black pepper, garlic powder
- Lemon pepper
Instructions
- In a saucepan, combine the lentils, 2 c. water and 1 T. salt.
- Bring to boil, reduce heat and simmer, partially covered, until tender but not mushy. This takes about 20-30 minutes.
- Drain off any excess liquid, cover and set aside.
- In a large, nonstick frying pan or wok, heat 1 T. sesame oil.
- Add half ginger and green onions, stirring for about 30 seconds.
- Add the turnips and carrots and cook for another 2-3 minutes.
- Add 1 c. water, 1 T. salt and vinegar.
- Boil until veggies are tender and no liquid remains.
- Transfer veggies to a large bowl.
- In the same pan, melt the butter with the 2 T. sesame oil.
- Add the remaining ginger and green onions and cook for another 30 seconds.
- Add the Brussels sprouts and cook, stirring for another 1-2 minutes.
- Add the green beans and remaining ⅓ c. water and 1 T. salt or to taste.
- Reduce heat and simmer until all veggies are tender.
- Stir in the carrot mixture and drained lentils and toss gently. Taste for seasoning.
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