Broccoli Stir Fry with Lentils: Lazy Weeknight Win (Vegan, One-Pan)
Weeknights can be a battle between exhaustion and a decent meal. Enter this Broccoli Stir-Fry with Lentils! It’s become my go-to for nights when takeout sounds tempting, but homemade options are calling my name.
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Weeknights call for quick and easy dinners after a busy day. This Broccoli and Lentil Stir-Fry has become my weeknight hero. The lentils pack it with protein, and the broccoli adds a satisfying crunch and freshness.
The beauty of this dish is that it comes together in under 30 minutes with minimal prep work, all in just one pan! This is perfect for those evenings when I want to feed my family something wholesome but without any fuss or long cooking times.
It’s delicious on its own, but I like to serve it over brown rice or quinoa for a more complete meal. For an added touch, I often sprinkle some toasted sesame seeds or drizzle a bit of soy sauce over the stir-fry before serving. This dish will surely become a favorite because of its simplicity and delicious flavors.
Ingredients
Cooked Brown Lentils: You can use canned lentils for convenience or cook dried lentils from scratch if you have the time.
Broccoli: I like to use fresh broccoli for this recipe; however, frozen broccoli works in a pinch. Choose broccoli with firm, dark green florets and tight buds.
Aromatics: This recipe combines garlic, ginger, onion, and scallions to create a fragrant base for the stir-fry. These ingredients add depth of flavor without overpowering the dish.
Red Bell Pepper: Red bell pepper adds a touch of sweetness and vibrant color to the stir-fry. Feel free to use any color bell pepper you like, such as yellow, orange, or green.
Stir-Fry Sauce: A blend of soy sauce, white vinegar, sesame oil, sriracha, and red chili provides a balanced umami and spicy kick, enhancing the overall flavor profile of the stir-fry. Adjust the amount of sriracha and red chili to suit your preferred heat level.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: Heat oil, add the garlic and ginger, and cook for 30 seconds. Add the onion and scallions. Cook for 3-4 minutes, until softened.
Step 2: Then, add the broccoli and bell peppers. Cook for another 5-7 minutes, until crisp-tender.
Step 3: Push the vegetables to the side of the pan and add the cooked lentils. Stir-fry for 1-2 minutes to warm through.
Step 4: Add the prepared stir-fry sauce to the pan and toss everything together to coat evenly. Cook for another 2-3 minutes over high heat.
Expert Tips
- Prepare all your ingredients before you start cooking. Having everything ready to go is the key to successful stir-frying.
- Use a hot pan or wok to sear the vegetables quickly. This helps retain their crunch and vibrant color.
- Mix the stir-fry sauce ingredients separately before adding them to the pan. This ensures an even distribution of flavors throughout the dish.
- This stir-fry reheats well for lunch the next day. Leftovers can be stored in an airtight container in the refrigerator for up to three days.
Serving Suggestions
Serve this Broccoli and Lentil Stir-Fry piping hot over a bed of fluffy rice or quinoa for a wholesome and satisfying meal. This dish also pairs wonderfully with a side of steamed greens like bok choy or snow peas.
More Brown Lentil Recipes
- For a Tex-Mex twist, use the brown lentils to create a delicious filling for Chicken Lentil Enchiladas. The lentils add a hearty element to the enchiladas.
- Use brown lentils to make flavorful Cauliflower Lentil Tacos. It’s a delicious way to enjoy the lentils in a new format.
- Try this Lentil Buddha Bowl with Roasted Veggies for a wholesome and balanced meal. It’s a convenient way to enjoy a variety of flavors in one satisfying bowl.
- Spice up your meals with this easy pickled lentils recipe! These tangy, marinated brown lentils are perfect for salads, wraps, and more.
If you tried this Broccoli Lentil Stir Fry Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Equipment
- Frying pan or wok
- Small mixing bowl
Ingredients
- 1½ cups cooked brown lentils use one 15 oz canned lentils or cook lentils at home
- 1 medium broccoli
- 2 tablespoon oil
- 2 cloves garlic minced
- 1 inch ginger grated
- 1 medium onion thinly sliced
- 1 cup scallions both green and white part
- 1 bell pepper thinly sliced
STIR FRY SAUCE:
- ⅓ cup soy sauce
- 3 tablespoons white vinegar
- 1½ tablespoon sesame oil
- 2 teaspoon sriracha
- 1 small red chili adjust as per taste
- Salt and pepper to taste
OPTIONAL GARNISH:
- Roasted peanuts crushed
- Roasted sesame seeds
Instructions
- Make the stir-fry sauce: In a small bowl, whisk together soy sauce, vinegar, sesame oil, sriracha, chili pepper, salt, and pepper. Set it aside.
- Sauté aromatics: Heat oil in a large pan or wok over medium-high heat. Add the garlic and ginger and cook for 30 seconds, until fragrant.
- Stir-fry the onion and vegetables: Add the onion and scallions. Cook for 3-4 minutes, until softened. Then, add the broccoli and bell peppers. Cook for another 5-7 minutes, until crisp-tender.
- Add lentils: Push the vegetables to the side of the pan and add the cooked lentils. Stir-fry for 1-2 minutes to warm through.
- Incorporate the sauce: Add the prepared stir-fry sauce to the pan and toss everything together to coat evenly. Cook for another 2-3 minutes until the sauce is heated through. Taste and adjust the seasonings.
- Serve: Transfer the stir-fry to plates and top with garnishes. Enjoy!
Notes
- Prepare all your ingredients before you start cooking. Having everything ready to go is the key to successful stir-frying.
- Use a hot pan or wok to sear the vegetables quickly. This helps retain their crunch and vibrant color.
- Mix the stir-fry sauce ingredients separately before adding them to the pan. This ensures an even distribution of flavors throughout the dish.
