Lentil and Vegetable Stir-Fry with Ginger and Garlic
A hearty vegetarian stir-fry featuring earthy lentils and crisp vegetables in a tangy ginger-garlic sauce. This asian-inspired vegetarian (vegetarian) ready in about 45 minutes pairs dried green lentils, water, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup, dried green lentils
- 2 cups water
- 2 tbsp vegetable oil
- 1 tbsp, minced ginger
- 3 cloves, minced garlic
- 1 medium, julienned carrot
- 1 medium, thinly sliced bell pepper
- 1 cup, florets broccoli
- 1/4 cup soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/4 tsp red pepper flakes
- 1/2 cup cooked rice
Instructions
- Step 1: In a medium saucepan, combine 1 cup dried green lentils with 2 cups water and bring to a boil. Reduce heat to low, cover, and simmer for 25-30 minutes until lentils are tender but not mushy; drain any excess water.
- Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 tbsp minced ginger and 3 garlic cloves, minced, and stir for 30 seconds until fragrant.
- Step 3: Add 1 medium carrot, julienned, 1 medium bell pepper, thinly sliced, and 1 cup broccoli florets to the skillet. Stir-fry for 5-6 minutes until vegetables are crisp-tender.
- Step 4: Stir in 1/4 cup soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, and 1/4 tsp red pepper flakes. Add cooked lentils and toss to coat, cooking for 2 minutes until heated through.
- Step 5: Serve immediately over 1/2 cup cooked rice.
Frequently asked questions
How long does Lentil and Vegetable Stir-Fry with Ginger and Garlic take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lentil and Vegetable Stir-Fry with Ginger and Garlic?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried green lentils from drying out.
Can I substitute ingredients in Lentil and Vegetable Stir-Fry with Ginger and Garlic?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lentil and Vegetable Stir-Fry with Ginger and Garlic for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Lentil and Vegetable Stir-Fry with Ginger and Garlic vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made it for my partner's birthday dinner. Everyone raved about it!
- ★★★★★
This is now a weekly staple. The ginger and garlic really shine.
- ★★★★★
My kids loved the stir-fry! Easy to make and packed with flavor.
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