Spiced Mushroom And Lentil Stir Fry With Jasmine Rice Recipe

About this recipe

Spiced Mushroom and Lentil Stir-Fry with Jasmine Rice is a vibrant and satisfying dinner idea that brings together the earthy richness of mushrooms and protein-packed lentils. This Asian-inspired dish is quick to prepare, making it perfect for busy weeknights. The aromatic star anise and a hint of chili pepper elevate the flavors, while the sesame oil adds a nutty undertone. Served over fragrant jasmine rice, this meal is not only delicious but also balanced, offering 12 grams of protein and a good dose of fiber. The contrasting textures of tender lentils, crisp vegetables, and fluffy rice make every bite a delight. Whether you're cooking for yourself or sharing with family, this recipe is sure to please. Pair it with a refreshing cucumber salad or a light miso soup for a complete meal that feels like a treat while keeping your health goals on track.

Ingredients

• 1 pack Mushrooms Button
• 250 g Jasmine Rice
• 200G Mix Lonche (200g)
• 1 pack (200 g) Gladful Beetroot Protein Sprouted Lentils And Millets Instant Chilla Mix
• 1 ltr Anveshan Cold Pressed Black Sesame Oil
• - Star Anise
• 1 piece Yellow Bell Pepper
• 200 g Orange Carrot (Gajar)
• 200 G Spring Onion(200Gm)
• - Dark Soy Sauce-90 GM
• - Ginger Powder
• 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
• - Vegetable Stock Cubes
• 100 g Supreme Harvest White Sesame Seeds
• - Coriander Powder

Instructions

1. 1. Rinse the jasmine rice thoroughly under cold water and cook it in a saucepan with 300 ml of water until tender, then set aside.
2. 2. Heat sesame oil in a large pan or wok over medium heat and add the star anise for a fragrant aroma.
3. 3. Slice the mushrooms and chop the red bell pepper, carrot, and spring onions into thin strips.
4. 4. Add the mushrooms, red bell pepper, and carrot to the pan, stir-frying for 5 minutes until they start to soften.
5. 5. Stir in the cooked lentils, soy sauce, and ginger powder, mixing evenly to coat all ingredients.
6. 6. Dissolve the cornstarch in vegetable stock and pour it into the pan, mixing well until the sauce thickens slightly.
7. 7. Sprinkle the assorted chilli pepper mix into the stir-fry and continue cooking for another 3 minutes.
8. 8. Remove the star anise and garnish the stir-fry with chopped spring onions, sesame seeds, and fresh coriander.
9. 9. Serve the flavorful mushroom and lentil stir-fry over the cooked jasmine rice, ensuring even portions.