Sprouted Lentil Stir-Fry with Mushrooms

Make sprouted lentil stir-fry with mushrooms, vegan, low-carb, and high-protein. A quick, healthy dish with few ingredients.

Course starter, stir fry

Cuisine homemade, Oriental, vegan

Keyword low calories, low carb, sprouts, vegan

Prep Time 10

Cook Time 15

Total Time 25

Servings portions

Calories 192kcal

Author missblasco

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

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.

Nutritional values can vary depending on dressing.
If you're using my Almond Butter Dressing, check it's nutritional values here.