Lentil and Vegetable Stir-fry Recipe
Lentil and vegetable stir-fry recipe is a must-have, quick and easy to make stir-fry. Deidre Hysamen, one of our dieticians in South Africa, contends that lentils are a great source of protein for everyone, especially vegetarians and vegans.
They are also fibre-rich, enabling your body to lower cholesterol. Fibre in this recipe also lower blood pressure and blood sugar levels. Fibre diversifies the gut microbiome. Lentils contain folate, essential in DNA and RNA repair, nerve, and cognitive health. Lentils are also a good source of calcium. Calcium assists in bone and oral health development.
Add red bell pepper, onion, kale, garlic, cumin, and paprika. You don’t just have a delicious
meal but a boost to your optimum health.
Lentil and Vegetable Stir Fry Recipe
Assorted vegetables and lentils stir fry
Ingredients
- 1 cup dry lentils, rinsed
- 2 cups vegetable broth
- 15 ml olive oil
- 1 sliced red bell pepper
- 1 chopped yellow onion
- 2 cloves garlic
- 2 cups chopped kale
- 30 ml soy sauce
- 5 ml ground cumin
- 2.5 ml smoked paprika
- salt and pepper to taste
Instructions
- Use medium saucepan, and boil lentils and vegetable broth. Turn the heat low and simmer for fifteen to twenty minutes until tender. Drain and set aside.
- Put olive oil in a large pan over balanced heat (medium to hot). add bell pepper, onion, garlic, and saute for three to four minutes until tender.
- Add chopped kale and saute for two to three minutes until wilted. Add cooked lentils, soy sauce, cumin, paprika, salt, and pepper to the skillet.
- Stir to combine and cook for thee to four minutes until heatet through. bon Appetit!