30-Minute Lentil and Broccoli Stir-Fry

My Lentil and Broccoli Stir-Fry is a plant-based version of the classic beef-and-broccoli dish. It’s made using mostly pantry staples and comes together in under 30 minutes. If you love Asian-inspired vegetarian food, you are definitely going to want to make this lentil and broccoli recipe. Serve with rice or noodles and enjoy for lunch or dinner.

I hope you all enjoy Asian-inspired meals, because I’m back with another one today. This recipe is my plant-based version of “beef and broccoli,” and it couldn’t be easier to make. It uses mostly pantry staples, and it comes together in under 30 minutes. I like to serve my Lentils and Broccoli over rice, garnished with green onion and toasted sesame seeds.

Why You’ll Love Lentils and Broccoli For Dinner

• Packed with flavor – This dinner recipe is really simple but also full of flavor.  The homemade sauce is made using tamari, maple syrup, fresh ginger, garlic, and freshly cracked black pepper.  You can use store-bought sauce, but I promise my version is super easy.
• Quick and easy to make – This Asian-inspired meal comes together in under 30 minutes and is perfect for an easy weeknight meal that’s packed with protein and fiber.  It also requires only two main ingredients, besides what goes into the sauce.
• Kid-friendly – If your kids are like mine and love a sweet and sticky sauce, chances are they’ll love this lentil and broccoli dinner.  I like to serve with white rice, and they both gobble it up.

Why Your Body Will Love This Plant-Based Meal

Lentils – Lentils are high in fiber and protein, filling you up and keeping you feeling full for an extended period. The plant-based lentil protein also helps the body build and maintain muscle, bones, and skin. The fiber in lentils aids in keeping our digestive systems running smoothly, so we don’t get constipated. Lentils are also high in antioxidants. Antioxidants protect our bodies from damage caused by free radicals and other unstable molecules, which can increase the risk of disease. 

Broccoli – Broccoli is a powerhouse vegetable that offers lots of health benefits.  It is packed with antioxidants that help reduce unwanted inflammation in the body.  Broccoli also contains a large amount of fiber, which is important for digestion, and vitamin C, which helps boost the immune system.  One cup of broccoli has about as much vitamin C as an orange.

Lentil and Broccoli Stir-Fry Recipe Ingredients

• Broccoli – I used about 5-6 cups of fresh broccoli florets for this recipe. Frozen broccoli florets can also be used, if you prefer.
• Lentils – I used two cans of brown lentils for this recipe, which is about 3 cups. You can also use home-cooked lentils if you prefer. Chickpeas would be a great substitution, if needed.
• Sauce – This flavorful, easy sauce is made with pantry ingredients, including tamari, pure maple syrup, water, toasted sesame oil, rice wine vinegar, chili paste, cornstarch, ginger, and garlic.  You can use a bottled teriyaki sauce if you prefer, though.
• Optional Ingredients – I like to serve this recipe over rice and garnish with thinly sliced green onion and toasted sesame seeds.

How To Make Lentils and Broccoli

1. Add all the sauce ingredients to a medium-sized bowl and whisk until completely combined.  Set aside until ready to use.
2. Heat a large skillet over medium heat and add the broccoli florets and about 1/3 cup of water.  Place the lid on and steam the broccoli until just fork-tender, about 5 minutes. The water should have evaporated, but if not, carefully drain the remaining water.
3. Add the lentils, give them and the broccoli a quick mix, then pour in the sauce.  Cook everything together until the sauce has thickened and coats the spatula, about 5 minutes, stirring often.
4. Serve lentils and broccoli over rice, garnishing with thinly sliced green onion and toasted sesame seeds.

Recipe Frequently Asked Questions

• This recipe is already vegan.
• Make this recipe gluten-free by using a gluten-free certified tamari or soy sauce.
• Can the lentils be substituted? Yes, you can easily substitute the lentils with chickpeas or tofu.
• Can extra vegetables be added?  Yes, just add them when you add the broccoli.
• How long do leftovers last? If stored in an air-tight container in the refrigerator, leftovers should last about 4-5 days. Re-heat in the microwave or on the stovetop.
• Is this recipe freezer-friendly? Yes, allow it to cool completely and then store it in an air-tight, freezer-friendly container for up to 3 months.

Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!

Looking For More Asian Inspired Vegetarian Recipes?

Easy Teriyaki Tofu Recipe

Peanut Butter Chickpeas

Spicy Orange Ginger Tofu

Sweet and Spicy Stir Fry Noodles

Noodles with Cabbage and Carrots

Lentil and Broccoli Stir-Fry

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5 from 2 reviews

• Author: She Likes Food
• Total Time: 30 minutes
• Yield: 2-4 1x
• Diet: Vegan

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Description

My Lentil and Broccoli Stir-Fry is a plant-based version of the classic, beef and broccoli dish. It’s made using mostly pantry staples and comes together in under 30 minutes. If you love asian inspired vegetarian food, you are definitely going to want to make this lentil and broccoli recipe. Serve with rice or noodles and enjoy for lunch or dinner.

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Ingredients

Scale 1x2x3x

• 4-6 cups broccoli florets
• 2 (15 oz) cans brown lentils, drained and rinsed
• Rice for serving
• Thinly sliced green onion and toasted sesame seeds for garnish

Sauce:

• 1/3 cup water
• 1/3 cup low sodium tamari
• 1/3 cup pure maple syrup
• 1 tablespoon toasted sesame oil
• 1 tablespoon rice wine vinegar
• 1 tablespoon cornstarch
• 1 -2 cloves garlic, finely grated
• 1 teaspoon finely grated ginger
• 1/2 teaspoon freshly ground black pepper
• Chili sauce, to taste (I used about 2 teaspoons)

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Instructions

1. Add all the sauce ingredients to a medium sized bowl and whisk until completely combined.  Set aside until ready to use.
2. Heat a large skillet over medium heat and add the broccoli florets and about 1/3 cup of water.  Place the lid on and allow broccoli to steam until just fork tender, about 5 minutes. The water should all be evaporated, but if not, you can carefully drain the remaining water out.
3. Add in the lentils, give lentils and broccoli a quick mix and then pour in the sauce.  Cook everything together until sauce has thickened and coats the spatula, about 5 minutes, stirring often.
4. Serve lentils and broccoli over rice and garnish with thinly sliced green onion and toasted sesame seeds.

• Prep Time: 15 mins
• Cook Time: 15 mins
• Category: Dinner, Vegetarian
• Method: Stovetop
• Cuisine: Asian Inspired