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Detail of Sprouted Lentil Stir-Fry with broccoli
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Sprouted Lentils Stir Fry with Vegetables

Make sprouted lentil stir-fry with vegetables, high-protein, vegan, and low-carb. A quick, healthy meal packed with many nutrients
Course starter, stir fry
Cuisine homemade, Oriental, vegan
Keyword low carb, sprouts, stir fry, vegan
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 portions
Calories 114kcal
Author missblasco

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.

Notes

  • Use broccoli, carrots, or kale, for instance, based on season.
  • Add chili flakes or turmeric for a flavor boost.
  • Try hemp, or chia seeds, for example, for extra omega-3s.
  • Add tofu or edamame, so, increasing protein content.

Nutrition

Calories: 114kcal | Carbohydrates: 13g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 334mg | Potassium: 409mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6066IU | Vitamin C: 57mg | Calcium: 100mg | Iron: 2mg