Spicy Lentil Stir Fry

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1 cup dried lentils, rinsed
• 2 cups vegetable broth
• 1 red bell pepper, sliced
• 1 cup snap peas
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• Salt to taste
• Chopped cilantro for garnish

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add onion and cook until softened.
2. 2 Stir in garlic, ginger, cumin, smoked paprika, and cayenne; cook for 1 minute.
3. 3 Add lentils and vegetable broth. Bring to a simmer and cook for 15 minutes.
4. 4 Stir in bell pepper and snap peas. Cook until veggies are crisp-tender.
5. 5 Add soy sauce and rice vinegar; season with salt.
6. 6 Garnish with cilantro before serving.

Nutrition

Tips

• For extra spice, add a diced jalapeño with the onions.
• Feel free to sub in any veggies you have on hand.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to maintain moisture.

Serving Suggestions

• Serve with steamed jasmine rice for a complete meal.
• Pairs well with a side of naan bread.

FAQ