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Veggie Stir-Fry with Lentils

Veggie Stir-Fry with Lentils

Veggie Stir-Fry with Lentils
Veggie Stir-Fry with Lentils
Veggie Stir-Fry with Lentils
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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
  1. In a saucepan, combine the lentils, 2 c. water and 1 T. salt.
  2. Bring to boil, reduce heat and simmer, partially covered, until tender but not mushy. This takes about 20-30 minutes.
  3. Drain off any excess liquid, cover and set aside.
  4. In a large, nonstick frying pan or wok, heat 1 T. sesame oil.
  5. Add half ginger and green onions, stirring for about 30 seconds.
  6. Add the turnips and carrots and cook for another 2-3 minutes.
  7. Add 1 c. water, 1 T. salt and vinegar.
  8. Boil until veggies are tender and no liquid remains.
  9. Transfer veggies to a large bowl.
  10. In the same pan, melt the butter with the 2 T. sesame oil.
  11. Add the remaining ginger and green onions and cook for another 30 seconds.
  12. Add the Brussels sprouts and cook, stirring for another 1-2 minutes.
  13. Add the green beans and remaining ⅓ c. water and 1 T. salt or to taste.
  14. Reduce heat and simmer until all veggies are tender.
  15. Stir in the carrot mixture and drained lentils and toss gently. Taste for seasoning.
 

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