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Fiery Lentils Stir-Fry with Corn Tortillas
A fiery vegan lentil stir-fry with zucchini, spinach and mushrooms, finished with tamari, miso paste and tahini, served over corn tortillas.
Ingredients
Instructions
Rinse the lentils and season them, then sear over medium-high heat until well browned, about 4 minutes.
Add the zucchini, spinach and mushrooms, cooking until softened, about 8 minutes.
Stir in the tamari, smoked paprika, miso paste and tahini for 4 minutes.
Warm the corn tortillas separately.
Let the lentils simmer for about 16 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the corn tortillas, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
