Brussels sprout and lentil stir fry in a dark wok, with halved sprouts, brown lentils, sliced onion, and diced tomatoes.

Brussels Sprout and Lentil Stir Fry

By John R. Beckett

A hearty vegan dish with plenty of protein. Inspired by a dish we had a long time ago at Silver Diner.

Ingredients

  • 1 cup dry brown lentils
  • 3 cups water
  • 1 medium onion, sliced into 1-inch strips
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice
  • 1 tablespoon minced garlic
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon thyme
  • 1 teaspoon basil
  • 1 pound fresh Brussels sprouts, cut in half lengthwise
  • 2 tablespoons soy sauce
  • 1 teaspoon salt
  • 1 can diced tomatoes with basil, garlic, and oregano

Method

  1. Bring the water to a boil in a pot. Check the lentils for stones, add them to the boiling water, and simmer covered for 20 minutes.
  2. In a large frying pan or wok, stir-fry the onion in the olive oil.
  3. Add the lime juice to soften the onion, then the garlic.
  4. Add the chili powder, thyme, and basil.
  5. Add the Brussels sprouts to the stir-fry.
  6. Add the soy sauce and salt.
  7. Drain the lentils and add them to the pan.
  8. Add the diced tomatoes and simmer until ready to serve.

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