Mediterranean Diet Friendly Gluten Free Garlic-Ginger Lentil Stir-Fry
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Learn more →Ingredients
4 servings
For the lentils
- 1 cup green or brown lentils, rinsed
- 2 ½ cups water
- ½ tsp salt
For the sauce
- 3 tbsp tamari
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp cornstarch
Chef's tipFor thickening, use about 1 1/3 times as much tapioca starch, stirred into a spoonful of cold water first; take the pan off the heat soon after it thickens. - 1 tsp honey or maple syrup
Chef's tipUse the same amount; honey is a little thicker and slightly sweeter. - ¼ tsp red pepper flakes
For the stir-fry
- 2 tbsp neutral oil (such as avocado or canola oil)
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 medium red bell pepper, thinly sliced
- 2 cups broccoli florets, cut into small pieces
- 1 cup snap peas, trimmed
- 3 scallions, thinly sliced (white and green parts separated)
For serving
- 1 tbsp sesame seeds (optional)
Instructions
- 1
Combine the rinsed lentils, water, and salt in a large saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low and simmer, uncovered, for 18–20 minutes, until the lentils are just tender but still hold their shape. Drain through a colander and set aside.
- 2
While the lentils cook, whisk together the tamari, rice vinegar, sesame oil, cornstarch, honey, and red pepper flakes in a small bowl until the cornstarch is fully dissolved. Set the sauce aside.
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