Spicy Korean Lentil Stir-Fry Recipe

About this recipe

A vibrant and protein-packed dish featuring stir-fried lentils and colorful vegetables in a spicy Korean-style sauce. Perfect for a satisfying and nutritious dinner.

Ingredients

• 1 Kg Red Lentils (Masoor Dal), 1Kg
• 100 g Yorkshire English Carrots 100G
• 1 piece Yellow Bell Pepper
• 8 X 22G Servings Instant Miso Soup With Green Onion, 8 X 22G Servings
• 250 G Sempio Gochujang
• 160 Ml Cj Bibigo Sesame Oil
• 100 G Jumbo Garlic 100g
• - Ginger - 100g
• - Schwartz Sesame Seeds
• Bunch Spring Onion (Bunch)
• 250G Tilda Wild Rice
• - Kikkoman Soy Sauce
• - Ktc Vegetable Oil
• 400G Whole Chickpeas In Water
• - Tata Salt

Instructions

1. 1. Rinse the red lentils under cold water until the water runs clear.
2. 2. Boil the lentils in 250ml water with a pinch of salt for 10-12 minutes until tender. Drain and set aside.
3. 3. Peel and julienne the carrot, and slice the zucchini and red bell pepper into thin strips.
4. 4. Heat vegetable oil in a large pan or wok over medium heat. Add minced garlic and ginger and sauté for 1-2 minutes.
5. 5. Add the carrots, zucchini, and red bell pepper to the pan. Stir-fry for 5-7 minutes until slightly softened but still crisp.
6. 6. In a small bowl, mix gochujang, soy sauce, sesame oil, and 2 tablespoons of water to create the sauce.
7. 7. Add the cooked lentils to the pan with the vegetables. Pour the sauce over them and mix well to coat evenly.
8. 8. Stir-fry the mixture for another 3-4 minutes until the sauce thickens and coats the lentils and vegetables.
9. 9. Slice the green onions thinly and sprinkle them over the stir-fry along with sesame seeds.
10. 10. Transfer to serving plates and enjoy hot with optional steamed rice or lettuce wraps.