22mSesame Ginger Lentil Broccoli Stir-Fry
A simple plant-based lunch stir-fry with cooked lentils, broccoli, fresh ginger, sesame, and certified gluten-free tamari. It is quick, savory, and weekday-friendly.
- Energy
- 189 calories per serving
- Protein
- 9.2 g per serving
- Carbs
- 22.8 g per serving
- Fat
- 8.5 g per serving
- Sodium
- 850 mg per serving
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Cook this recipe
- broccoli florets-5 cups
- cooked brown lentils-2 cups
- certified gluten-free tamari-3 tbsp
- water-2 tbsp
- toasted sesame oil-1 tbsp
- canola oil-1 tbsp
- garlic-2 cloves
- fresh ginger-1 tbsp
- rice vinegar-1 tbsp
- sesame seeds-1 tbsp
- green onions-2 stalk
- maple syrup-2 tsp
Prepare the ingredients: grate the ginger, mince the garlic, slice the green onions, and keep the cooked lentils drained and ready.
Keep fingers tucked and the knife blade angled away while mincing garlic and slicing green onions.
In a small bowl, whisk together the certified gluten-free tamari, rice vinegar, maple syrup, and 1 teaspoon of the sesame oil until the sauce is smooth and glossy.
Heat the canola oil in a large skillet over medium-high heat; add the broccoli florets and water, then cover and cook for 3 minutes until bright green.
Add water carefully to the hot skillet to reduce steam and oil-splatter burns.
Uncover the skillet, add the fresh ginger and garlic, and stir-fry for 1 minute until fragrant and the broccoli is crisp-tender.
Lift the lid away from your face to avoid hot steam.
Add the cooked lentils and tamari sauce; stir-fry for 2 to 3 minutes until the lentils are heated through and lightly coated.
Remove from heat, drizzle with the remaining sesame oil, and fold in the sesame seeds and green onions before serving warm.
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