Gochujang Lentil And Spinach Stir-Fry Recipe

About this recipe

A bold and satisfying stir-fry featuring tender lentils infused with gochujang, fresh spinach, and a medley of vegetables. Perfect for a high-protein lunch with vibrant flavors.

Ingredients

• 1 Kg Red Lentils (Masoor Dal), 1Kg
• 1 Bunch Spinach Fresh 1 Bunch
• 100 g Yorkshire English Carrots 100G
• 500 g Planet Organic Courgettes 500G
• 500G Cj Taeyangcho Red Pepper Gochujang Paste
• 100 G Jumbo Garlic 100g
• 1 Bunch Spring Onions 1 Bunch
• - Kikkoman Soy Sauce
• 160 Ml Cj Bibigo Sesame Oil
• - Biona Organic Risotto Brown Rice

Instructions

1. 1. Rinse the red lentils thoroughly under cold water until the water runs clear.
2. 2. Boil the lentils in a pot of water for 15 minutes, then drain and set aside.
3. 3. Peel and julienne the carrot and zucchini into thin strips for even cooking.
4. 4. Heat sesame oil in a large skillet over medium heat and sauté minced garlic until fragrant.
5. 5. Add the carrots and zucchini to the skillet, stirring frequently for 3-4 minutes.
6. 6. Stir in the cooked lentils, followed by gochujang paste and soy sauce, mixing well.
7. 7. Add the spinach to the skillet, letting it wilt gently while stirring for 2 minutes.
8. 8. Sprinkle chopped spring onions over the stir-fry for added freshness and flavor.
9. 9. Serve the stir-fry over warm cooked brown rice, dividing portions evenly.