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If you're looking for a nutritious and delicious meal that can be prepared in a flash, the Quick Lentil and Veggie Stir-Fry Bowl is the perfect choice. This dish combines hearty lentils with an array of colorful vegetables, making it not only visually appealing but also packed with essential nutrients. Lentils are a fantastic source of plant-based protein and fiber, while the variety of vegetables adds vitamins, minerals, and antioxidants to your meal. With a preparation time of under 30 minutes, this stir-fry is ideal for busy lifestyles, ensuring you can enjoy a wholesome meal without spending hours in the kitchen.

Quick Lentil and Veggie Stir-Fry Bowl

Discover a quick and nutritious meal with this delicious Quick Lentil and Veggie Stir-Fry Bowl. Packed with hearty lentils and vibrant seasonal vegetables, this dish is loaded with plant-based protein, fiber, and essential vitamins. Ready in under 30 minutes, it's perfect for busy lifestyles. Follow the simple instructions and enjoy a wholesome meal that's customizable to your taste, making healthy eating both enjoyable and easy!
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Ingredients
  

1 cup brown lentils, rinsed and drained

2 cups vegetable broth

1 tablespoon olive oil

1 medium onion, diced

2 garlic cloves, minced

1 bell pepper (any color), sliced into thin strips

1 medium carrot, julienned (thinly sliced)

1 medium zucchini, sliced into half-moons

1 cup snap peas, trimmed

3 tablespoons soy sauce (or tamari for a gluten-free option)

1 tablespoon sesame oil

1 teaspoon fresh ginger, grated

1 teaspoon chili flakes (optional, for a spicy kick)

2 green onions, sliced (for garnish)

Sesame seeds (for garnish)

Instructions
 

Cook the Lentils: In a medium saucepan, combine the rinsed and drained lentils with the vegetable broth. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover, and let simmer for about 20 minutes, or until the lentils are tender but not mushy. Drain any excess liquid and set the lentils aside.

    Sauté the Aromatics: In a large skillet or wok, heat the olive oil over medium-high heat. Once hot, add in the diced onion and minced garlic. Sauté for about 2-3 minutes, stirring frequently, until the onion is fragrant and translucent.

      Add the Vegetables: Toss in the sliced bell pepper, julienned carrot, and half-moon zucchini to the skillet. Stir-fry for approximately 5 minutes, or until the vegetables are just tender yet still retain a slight crunch. Next, add the snap peas and stir-fry for an additional 2 minutes.

        Combine and Season: Add the cooked lentils to the vegetable mixture in the skillet. Pour in the soy sauce, sesame oil, and grated ginger. If you enjoy spice, add the chili flakes as well. Stir everything together and cook for another 2-3 minutes, continuously stirring to ensure that all ingredients are well combined and heated through.

          Serve: Remove the skillet from heat. Dish the stir-fry mixture into bowls and garnish with sliced green onions and a generous sprinkle of sesame seeds for added crunch and flavor.

            Prep Time, Total Time, Servings: 10 mins | 30 mins | 4 servings

              Presentation Tips: For an attractive presentation, consider using colorful bowls to highlight the vibrant ingredients. You can also drizzle a little extra sesame oil over each serving just before garnishing for a touch of elegance.