Sprouted Lentils Stir Fry with Vegetables

Name: Sprouted Lentils Stir Fry with Vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 portions
Ingredients: 2 cups sprouted brown lentils (½ cup dry lentils, sprouted); 1 broccoli head (medium size); 1 small onion (diced); 2 carrots (medium size); 2 garlic cloves (minced); 2 tablespoons low-sodium soy sauce; 1 tablespoons extra virgin olive oil; 2 tablespoons mixed seeds (sesame, pumpkin, or sunflower); ½ teaspoon ground ginger (optional); ¼ teaspoon black pepper

Oct 5, 2019

Make sprouted lentil stir-fry with vegetables, high-protein, vegan, and low-carb. A quick, healthy meal packed with many nutrients

Servings4 portions

Prep15 min

Cook20 min

Total35 min

Equipment

Wok or fry pan

Ingredients

2 cups sprouted brown lentils ½ cup dry lentils, sprouted
1 broccoli head medium size
1 small onion diced
2 carrots medium size
2 garlic cloves minced
2 tablespoons low-sodium soy sauce
1 tablespoons extra virgin olive oil
2 tablespoons mixed seeds sesame, pumpkin, or sunflower
½ teaspoon ground ginger optional
¼ teaspoon black pepper

Instructions

Blanch sprouted lentils in boiling water for 1–3 minutes, then drain.

Next, heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté for 2–3 minutes until fragrant. Add carrot, broccoli flowers and ginger (if using), cooking for 5–7 minutes until tender.

Then, stir in sprouted lentils and soy sauce. Cook for 2-3 minutes to heat through.

Sprinkle with seeds and pepper. Garnish with cilantro or parsley. Serve with quinoa for a complete meal.

Finally, store in an airtight container in the fridge for 3-4 days. Reheat gently to preserve texture.

Nutrition

Calories114 kcal

Carbohydrates13 g

Protein5 g

Fat6 g

Saturated fat1 g

Sodium334 mg

Potassium409 mg

Fiber4 g