Nutrition >> Lentil and vegetable stir-fry

Lentil and Vegetable Stir-Fry

Lunch
  • VG | GF | NF
  • Serves 2
Lentil and Vegetable Stir-Fry
  • 280 kcals/serving
  • 10g Protein
  • 2g Fat
  • 35g Carb
Lentil and Vegetable Stir-Fry
Lentil and Vegetable Stir-Fry
Lunch
  • 280kcal
  • 10g Protein
  • 2g Fat
  • 35g Carb

Lentil and Vegetable Stir-Fry

  • VG | GF | NF
  • Serves 2

Ingredients

120g dried green lentils

1/2 red pepper, sliced

1/2 yellow pepper, sliced

1 carrot, sliced

1/2 courgette, sliced

1/2 onion, sliced

1 garlic clove, minced

15ml soy sauce

5ml sesame oil

Fresh coriander, chopped for garnish

Method

Step 1

Cook lentils according to package instructions, then drain and set aside.

Step 2

In a wok or large pan, heat sesame oil over medium heat.

Step 3

Add onion and garlic, sauté until fragrant.

Step 4

Add peppers, carrot, and courgette, stir-fry for 5-7 minutes until tender-crisp.

Step 5

Stir in cooked lentils and soy sauce, toss to combine.

Step 6

Cook for another 2-3 minutes.

Step 7

Garnish with fresh coriander before serving.