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red lentil stir fry with parsley with a black fork
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Carrot Leek and Red Lentil Stir-Fry

Discover the benefits of red lentils in this aromatic carrot and leek stir-fry. Learn how to optimize plant-based protein.
Course Main Course, stir fry
Cuisine homemade, vegan
Keyword fiber, low carb, prebiotic fiber, red lentil, stir fry
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 36 minutes
Servings 2 portions
Calories 449kcal
Author missblasco

Equipment

  • wok or frying pan

Ingredients

  • 1 cup red lentils rinsed
  • 1 large leek white and light green parts, sliced
  • 2 carrots diced or grated
  • 1 tsp curry powder
  • 1/2 tsp turmeric powder
  • 1/4 tsp ground cumin
  • 8 walnuts
  • 1 tsp Extra virgin olive oil
  • 1 pinch sea salt
  • 1 pinch pepper

Instructions

  • Sauté the leek and carrots in a pan with olive oil until tender.
  • Add the spices and toast them for 30 seconds to release their aromas.
  • Add the rinsed lentils and cover with water (usually a 2:1 ratio of water to lentils).
  • Simmer for 12-15 minutes until the liquid is absorbed and lentils are tender.
  • Top with seeds or nuts before serving for that complete protein boost.

Nutrition

Calories: 449kcal | Carbohydrates: 69g | Protein: 26g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Sodium: 82mg | Potassium: 1226mg | Fiber: 31g | Sugar: 7g | Vitamin A: 12158IU | Vitamin C: 14mg | Calcium: 115mg | Iron: 9mg