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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 8 |
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mmm... stir fry... this says summer because of the squash, but you can mix it up and add whatever sounds appealing or is in your kitchen at the time. Ingredients:
3 tablespoons soy sauce |
2 tablespoons lemon juice |
1 teaspoon sugar |
1 tablespoon nutritional yeast |
1/4 teaspoon smoked paprika |
1 teaspoon olive oil |
1 summer squash, diced bite sized |
1 cup green beans, halved |
2 radishes, sliced |
1 carrot, sliced |
2 celery ribs, sliced |
1 red bell pepper, diced |
1/2 large onion, diced |
3 garlic cloves, minced |
1 cup lentils |
1 cup rice |
Directions:
1. combine first 5 ingredients in a small bowl, as they are for sauce. set aside.
2. cook lentils and rice in separate sauce pans while you are preparing the stir fry. use ratio called for in rice and a 3 c water/ 1 c lentils ratio to cook the lentils.
3. meanwhile, in a large pot, saute the onion and garlic in the oil.
4. add carrots and celery. stirring occasionally, cook for 2-3 minutes.
5. add the remaining vegetables and continue to cook. add the sauce and some water if the vegetables are sticking to the pan.
6. cover and simmer for 5 minutes.
7. once all components are done, combine in the vegetable pot.
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