Lentil and Vegetable Stir-Fry

Name: Lentil and Vegetable Stir-Fry
Cook time: 15 min
Yield: 4 servings
Ingredients: 200 g brown or green lentils, dry rinsed; 900 ml water divided; 2 g fine salt divided; 240 g jasmine rice, dry rinsed; 45 ml soy sauce; 15 ml rice vinegar; 15 ml honey; 5 ml toasted sesame oil; 8 g cornstarch mixed with the sauce; 1 g black pepper freshly ground; 2 g fine salt divided; 20 ml neutral oil divided; 250 g broccoli florets cut into bite-size pieces; 1 piece red bell pepper thinly sliced; 150 g carrot julienned or thinly sliced; 120 g snap peas trimmed; 2 piece scallions thinly sliced, whites and greens separated; 3 clove garlic cloves minced; 15 g fresh ginger peeled and minced; 10 ml neutral oil divided; 1 piece scallions thinly sliced, whites and greens separated; 8 g sesame seeds toasted

This quick main uses cooked lentils as the substantial protein and folds them into a fast stir-fry with broccoli, bell pepper, carrots, and snap peas. A soy, rice vinegar, and honey glaze clings to the vegetables and lentils, while sesame oil and scallions give the dish a clean, aromatic finish. Serve it over hot rice for a complete 30-minute dinner.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

200 g brown or green lentils, dry rinsed
900 ml water divided
2 g fine salt divided
240 g jasmine rice, dry rinsed
45 ml soy sauce
15 ml rice vinegar
15 ml honey
5 ml toasted sesame oil
8 g cornstarch mixed with the sauce
1 g black pepper freshly ground
2 g fine salt divided
20 ml neutral oil divided
250 g broccoli florets cut into bite-size pieces
1 piece red bell pepper thinly sliced
150 g carrot julienned or thinly sliced
120 g snap peas trimmed
2 piece scallions thinly sliced, whites and greens separated
3 clove garlic cloves minced
15 g fresh ginger peeled and minced
10 ml neutral oil divided
1 piece scallions thinly sliced, whites and greens separated
8 g sesame seeds toasted

Instructions

Cook the lentils: combine the rinsed lentils with 600 ml of the water in a medium saucepan. Bring to a boil, then reduce to a simmer and cook until tender but not mushy, 18 to 22 minutes. Drain well and set aside. In a separate saucepan, cook the rice with the remaining 300 ml water and 2 g salt according to package timing, then cover off heat and rest until fluffy. Lentils are tender and drained; rice is fluffy and ready to serve.
Stir together the soy sauce, rice vinegar, honey, toasted sesame oil, cornstarch, black pepper, and 2 g salt in a small bowl until smooth. The sauce looks evenly mixed with no dry cornstarch visible.
Heat a large skillet or wok over medium-high heat. Add 20 ml of the neutral oil, then add the broccoli, bell pepper, carrot, and snap peas with the scallion whites. Stir-fry until the vegetables are bright and crisp-tender, 4 to 5 minutes. Add the garlic and ginger and cook for 30 seconds, just until fragrant. Vegetables are vivid in color and slightly softened at the edges, with no raw garlic smell.
Add the drained lentils and the remaining 10 ml oil to the skillet. Toss for 1 minute so the lentils pick up heat and the vegetables are coated. Give the sauce a quick stir, then pour it into the pan and cook, tossing constantly, until glossy and thick enough to coat the back of a spoon, 1 to 2 minutes. The sauce thickens into a shiny glaze that clings to the lentils and vegetables.
Taste and adjust with a little more salt if needed from the remaining amount. Spoon the rice into bowls, top with the lentil and vegetable stir-fry, and finish with the scallion greens and sesame seeds, if using. Everything is hot, the glaze is glossy, and the scallions stay fresh and green on top.