| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 320 | 5g | 1g | 53g |
| sugars | fibre | protein | salt |
| 8g | 15g | 18g | 1.7g |
Why I Love British Lentil and Vegetable Stir-Fry with Soy Sauce
The Lentil and Vegetable Stir-Fry with Soy Sauce was a dish born from my travels and deep love for balance and fusion in my recipes. A vivid, tapestry of flavors, it’s a heartwarming fusion between the familiar comfort of Californian produce and a hint of British innovation. It’s an impactful recipe that perfectly captures my style of cooking and passion for healthy, flavorful meals. This delightful recipe holds a special place in my heart.
A Story of Fusion and Exploration
While I was born and raised on the fresh produce of California, my culinary journey has been anything but localized. Over the years, I’ve explored cuisines, studied flavors, and experimented in my kitchen to create dishes that reflect where I come from, and all that I’ve experienced.
This recipe was influenced by Jamie Oliver, a British icon, who champions the idea of making ordinary ingredients extraordinary. It’s a culinary ethos that aligns well with the philosophy of the West Coast where I was raised as well as my sense of adventure to explore globally inspired recipes.
Breaking Down The Lentil and Vegetable Stir-Fry with Soy Sauce
The green lentils in this recipe provide a solid base with their mild, earthy flavor. These are cradled by the symphony of Californian fresh vegetables, presenting an orchestra of textures, from the crunch of bell peppers to the mellow softness of zucchinis. I was adamant about using fresh Californian farm produce for their unparalleled quality, which resonates with the roots of my upbringing.
Stir-fried in a robust blend of garlic and ginger, the vegetables reveal their true depth and character. It’s a nod to my Gujarati roots, where these two ingredients are predominant in recipes. Balancing it all is a strategic hint of soy sauce. Its umami undertone elevates the dish, adding that sought-after savory depth.
The Lentil and Vegetable Stir-Fry with Soy Sauce holds a generous spirit, the same spirit I imagine my kitchen to have – one of surplus, diversity, and boundless creativity. This dish is a true reflection of both sides of my background – the vibrancy of California produce with a hint of British culinary innovation. And it’s with joy that I share this treasure with you.
I am certain that this particular recipe, with its foolproof blend of nutrition, flavor, and global appeal, could find a place in your own kitchen and, hopefully, in your heart as well.
What You’ll Need
- 2 cups dry green lentils
- 4 cups water
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 large onion, finely chopped
- 2 bell peppers, sliced
- 2 carrots, thinly sliced
- 2 zucchinis, thinly sliced
- 1 cup mushrooms, sliced
- 1/4 cup soy sauce
- 2 tablespoons cornstarch
- 1/2 cup water
- 1 teaspoon ginger powder
- Salt and freshly ground black pepper, to taste
Method
Step One
Take a large pan and add 2 cups of dry green lentils and 4 cups of water to it. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat and let the lentils simmer for approximately 20-30 minutes or until the lentils are tender. Drain the lentils and set aside.
Step Two
While the lentils are cooking, begin preparing the vegetables. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add 2 minced cloves of garlic and 1 finely chopped large onion to the skillet. Sauté the garlic and onion until they become lightly browned and fragrant.
Step Three
Add the bell peppers, carrots, zucchinis and mushrooms to the skillet. Continue to cook the vegetables, stirring often, until they are tender and slightly browned.
Step Four
In a small bowl, combine 1/4 cup soy sauce, 2 tablespoons cornstarch, 1/2 cup water, and 1 teaspoon ginger powder. Stir the mixture until the cornstarch is completely dissolved.
Step Five
Pour the soy sauce mixture over the vegetables in the skillet. Stir the vegetables to evenly distribute the sauce. Continue to cook the vegetables for another 2-3 minutes, or until the sauce has thickened.
Step Six
Add the cooked lentils to the skillet and stir to combine. Continue to cook the stir-fry for another few minutes, until everything is well heated. Season with salt and freshly ground black pepper to taste.
