Vegan Weeknight Lentils Stir-Fry
A weeknight vegan lentil stir-fry with carrots and kale, finished with miso paste, tahini and nutritional yeast, served over brown rice.
Total time
31 min
Prep
15 min
Cook
16 min
Difficulty
easy
Cuisine
Vegan
veganvegetarian
Ingredients
1.5 lblentils
2carrots
1kale
300gbrown rice
1 tspmiso paste
1 tsptahini
1/4 cupnutritional yeast
2 tbspolive oil
to tastesalt and black pepper
Instructions
1
Rinse and season the lentils, then sear them over medium-high heat until well browned, about 7 minutes.
2
Add the carrots and kale, cooking until softened, about 4 minutes.
3
Stir in the miso paste, tahini and nutritional yeast for a final minute.
4
Cook the brown rice separately and fluff with a fork.
5
Let the lentils simmer for about 17 minutes so the flavors meld.
6
Taste and adjust the seasoning.
7
Serve hot over the brown rice, 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.
Calories
390
Protein
21.6g
Fat
9.4g
Carbs
58.4g
Fiber
17.5g
Sodium
79mg
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