Description
My Lentil and Broccoli Stir-Fry is a plant-based version of the classic, beef and broccoli dish. It’s made using mostly pantry staples and comes together in under 30 minutes. If you love asian inspired vegetarian food, you are definitely going to want to make this lentil and broccoli recipe. Serve with rice or noodles and enjoy for lunch or dinner.
Ingredients
Scale
- 4-6 cups broccoli florets
- 2 (15 oz) cans brown lentils, drained and rinsed
- Rice for serving
- Thinly sliced green onion and toasted sesame seeds for garnish
Sauce:
- 1/3 cup water
- 1/3 cup low sodium tamari
- 1/3 cup pure maple syrup
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon cornstarch
- 1 -2 cloves garlic, finely grated
- 1 teaspoon finely grated ginger
- 1/2 teaspoon freshly ground black pepper
- Chili sauce, to taste (I used about 2 teaspoons)
Instructions
- Add all the sauce ingredients to a medium sized bowl and whisk until completely combined. Set aside until ready to use.
- Heat a large skillet over medium heat and add the broccoli florets and about 1/3 cup of water. Place the lid on and allow broccoli to steam until just fork tender, about 5 minutes. The water should all be evaporated, but if not, you can carefully drain the remaining water out.
- Add in the lentils, give lentils and broccoli a quick mix and then pour in the sauce. Cook everything together until sauce has thickened and coats the spatula, about 5 minutes, stirring often.
- Serve lentils and broccoli over rice and garnish with thinly sliced green onion and toasted sesame seeds.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner, Vegetarian
- Method: Stovetop
- Cuisine: Asian Inspired
