The lentil stir fry recipe came from THIS post!




  • Lentils (I used French green lentils for their meatiness)
  • Leafy green vegetable (I used Lamb’s quarters)
  • 3 Carrots
  • 1 medium onion (diced)
  • 2 cloves of garlic (diced)
  • 1 Leek (optional, sliced into half rounds)
  • Yellow bell pepper (any color will do well)
  • Tomato – 1 large sliced or halved cherry tomatoes
  • Salad
  • Olive oil
  • Juice of half a lemon
  • Salt and pepper to taste
  • Any additional vegetables are great (e.g., celery, left over broccoli, etc)
  • Prepare the dressing ahead of time:
    • 3 tbsp olive oil
    • Juice of half a lemon (or a vinegar like 1 tbsp balsamic vinegar)
    • salt and pepper to taste


  1. Bring the lentils to a boil in 3 times their volume of salted water (e.g., 1 cup lentils to 3 cups salted water).
  2. Once the lentils are boiling, turn to a simmer for about 20 minutes.
  3. Wash and chop the remaining vegetables.
  4. After the 20 minutes, check the lentils to see if they are done.  They should be firm but done, not too chewy.  If they are still too firm for your liking, continue to simmer and check the lentils every 3-5 minutes for doneness.  You do not want to over cook the lentils or they will be too mushy.
  5. Once finished, drain the lentils and set aside.
  6. Warm a pan on medium head and add about 2 tbsp of olive oil.  Once hot, add the onions (and leeks if using) and stir.  Cook until for about 2 minutes before adding the carrots.
  7. Add the chopped carrots to the pan and mix, coating with olive oil.   Cook for about 3-5 minutes.
  8. Add the chopped bell pepper, stir and cook for 1 minute before adding garlic.
  9. Add the chopped garlic and cook for about 30 seconds.
  10. If using a thicker green vegetable like kale or collard greens, you may want to add it to the pan now.  Stir it and mix with the rest of the vegetables in the pan.  If using swiss chard, add the chopped stalks at this point and reserve the leaves for later.  I added my lamb’s quarters at this point!


  11. Add in the lentils and stir into the rest of the vegetables in the pan.
  12. Once the lentils are warmed, add the leafy green vegetables and stir as they wilt.
  13. When the greens are just wilted, turn off the heat and pour a small amount of the dressing onto the lentils (to your taste).
  14. Prepare a salad with the lettuce and tomatoes and arrange on the plate.  If you like, you can also dress the salad with the dressing used above.
  15. Spoon the sauteed lentil mixture onto the lettuce and serve.


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