(Serves 4 | Prep time: 20 minutes | Cook time: 25 minutes)
This vibrant vegan green lentil stir-fry is a colourful, nutrient-rich dish that brings together protein-packed lentils, crisp vegetables, and aromatic roasted ginger and garlic. It’s hearty enough to serve as a main course and flexible enough to pair with rice, quinoa, or noodles. The star of the dish is the flavourful balance between earthy lentils, tender kale, and the caramelised sweetness of red peppers and onions—all tied together with a savoury, slightly spicy stir-fry sauce.
Ingredients
For the Lentils:
- 1 cup green lentils, rinsed
- 3 cups water or vegetable broth
- 1 bay leaf (optional)
- Pinch of salt
For the Vegetables:
- 2 tablespoons olive oil or sesame oil
- 1 medium red onion, sliced thinly
- 1 red bell pepper, cut into thin strips
- 2 cups small broccoli florets
- 2 cups chopped kale, stems removed
- 1 tablespoon soy sauce or tamari
- ½ teaspoon chili flakes (optional, for heat)
For the Roasted Ginger-Garlic Paste:
- 4 cloves garlic, peeled
- 2 inches fresh ginger, peeled and chopped
- 1 teaspoon olive oil
For the Stir-Fry Sauce:
- 2 tablespoons low-sodium soy sauce or tamari
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 tablespoon maple syrup or agave nectar
- 1 teaspoon toasted sesame oil
- 1 teaspoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
To Serve:
- Fresh lime wedges
- Toasted sesame seeds or chopped cashews (optional garnish)
Instructions
Step 1: Cook the Lentils
In a medium saucepan, add the green lentils and water (or broth) along with the bay leaf. Bring to a boil, then reduce the heat to low and simmer uncovered for 20–25 minutes, or until the lentils are tender but not mushy. Drain any excess liquid, remove the bay leaf, and set the lentils aside. Lightly season with salt.
Step 2: Roast the Ginger and Garlic
Preheat your oven to 400°F (200°C). On a small baking tray, toss the peeled garlic cloves and chopped ginger with 1 teaspoon of olive oil. Roast for 10–12 minutes, or until golden brown and aromatic. Once roasted, mash them into a smooth paste using the back of a spoon or a mortar and pestle. This step deepens the flavour, giving your stir-fry a smoky, caramelised base.
Step 3: Prepare the Stir-Fry Sauce
In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, sesame oil, and the cornflour-water mixture (if using). Set aside. This sauce will glaze the lentils and vegetables beautifully while adding a sweet and tangy depth.
Step 4: Sauté the Vegetables
Heat a large skillet or wok over medium-high heat. Add olive oil (or sesame oil) and swirl to coat the pan.
Add the sliced red onion and stir-fry for 2–3 minutes until it begins to soften. Then add the red bell pepper and broccoli florets. Stir-fry for another 4–5 minutes, allowing the vegetables to develop slight charred edges while staying crisp-tender.
Step 5: Add Aromatics and Lentils
Reduce the heat to medium. Stir in the roasted ginger-garlic paste and cook for 30 seconds until fragrant. Add the cooked lentils and toss well to combine. Pour in the stir-fry sauce and mix thoroughly so everything is evenly coated.
Step 6: Add Kale and Finish Cooking
Add the chopped kale and stir until it wilts and blends into the stir-fry, about 2 minutes. Adjust seasoning with soy sauce or a pinch of salt if needed. Sprinkle chilli flakes for a subtle kick if desired.
Step 7: Serve and Garnish
Remove from heat and serve warm. Garnish with toasted sesame seeds, chopped cashews, or a squeeze of fresh lime juice for brightness.
Tips & Variations
- For extra flavour: add a teaspoon of miso paste or sriracha to the sauce for depth or heat.
- Make it a complete meal: Serve over brown rice, quinoa, or rice noodles for a satisfying, protein-rich bowl.
- Batch prep: The stir-fry and lentils store well in the fridge for up to 4 days, making them perfect for meal prep.
This Vegan Green Lentil Stir-Fry is the perfect example of how plant-based cooking can be both wholesome and deeply flavourful. The roasted ginger and garlic infuse every bite with warmth, while the combination of kale, broccoli, and red pepper adds vibrant texture and nutrients. High in protein, fibre, and antioxidants, this dish will leave you feeling energised, nourished, and completely satisfied—without any compromise on taste.