Vegetable and Lentil Noodle Stir-Fry

This Vegetable and Lentil Noodle Stir-Fry is a vibrant, hearty dish packed with protein and fiber, perfect for a late-night meal. The combination of colorful vegetables and flavorful lentils creates a satisfying and nutritious option that is both comforting and wholesome.

Ingredients

• Whole wheat noodles - 150 grams
• Cooked lentils - 1 cup (240 ml)
• Carrot - 1 medium, julienned
• Bell pepper - 1 medium, sliced
• Broccoli florets - 1 cup
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Olive oil - 1 tablespoon
• Green onions - 2, chopped
• Salt - to taste
• Black pepper - to taste
• Sesame seeds - 1 tablespoon (for garnish)

Steps

1. Cook the whole wheat noodles according to package instructions, then drain and set aside.
2. In a large pan or wok, heat olive oil over medium heat, then add minced garlic and grated ginger, stirring for about 1 minute until fragrant.
3. Add the julienned carrot, sliced bell pepper, and broccoli florets to the pan, and stir-fry for about 5-7 minutes until the vegetables are tender-crisp.
4. Stir in the cooked lentils and soy sauce, mixing well to combine, and cook for an additional 2-3 minutes.
5. Add the drained noodles to the pan and drizzle with sesame oil, tossing everything together until well combined and heated through. Season with salt and black pepper to taste.
6. Serve hot, garnished with chopped green onions and a sprinkle of sesame seeds.

Nutrition

• Calories: 450
• Protein: 20 g
• Carbs: 70 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10.5 g
• Water: 0.5 L

Health Benefits

• Rich in protein and fiber from lentils, promoting satiety and digestive health.
• Packed with vitamins and minerals from a variety of colorful vegetables.

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