Make sprouted lentil stir-fry with mushrooms, vegan, low-carb, and high-protein. A quick, healthy dish with few ingredients.
Equipment
- Wok or fry pan
Ingredients
- 2 cups sprouted brown lentils ~½ cup dry lentils, sprouted, see How to Sprout Lentils
- 2 cups mushrooms button, cremini, or shiitake, sliced
- 1 medium onion diced
- 2 tablespoons extra virgin olive oil
- 2 tablespoons low-sodium soy sauce or almond dressing/mustard vinaigrette, see below
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
Prep Lentils: First, sprout lentils (see How to Sprout Lentils at Home) or blanch sprouted lentils in boiling salted water for 1 minute, then drain and cool.
Sauté Base: Next, heat olive oil in a large skillet or wok over medium heat. Add onion and sauté for 2-3 minutes until translucent. Add mushrooms and garlic powder, cooking for 5-7 minutes until tender.
Add Lentils: Then, stir in sprouted lentils, soy sauce (or alternative dressing), salt, and pepper. Stir-fry for 2-3 minutes to combine flavors.
Dress (Optional): For almond dressing, whisk almond butter, lemon juice, and water, then drizzle over stir-fry. For mustard vinaigrette, whisk mustard, vinegar, and olive oil, then toss with stir-fry.
Serve: Finally, garnish with parsley or sesame seeds. Serve with quinoa for a complete meal.
Store: Store in an airtight container in the fridge for 3-4 days. Reheat gently to preserve texture.
Nutrition
Calories192 kcal
Carbohydrates12 g
Protein7 g
Fat15 g
Saturated fat2 g
Sodium1168 mg
Potassium500 mg
Fiber3 g
Sugar5 g
Vitamin A54 IU
Vitamin C10 %
Calcium36 %
Iron1 mg
