Lentils are used in this recipe much as plain cooked rice would be used in fried rice or in a skillet dish of rice heated with vegetables. Serve over rice for a meatless dinner.
Toast in a small skillet over medium heat for about 1 minute:
1 tablespoon sesame seeds
Place in a vegetable steaming basket over boiling water:
1 cup diagonally sliced peeled carrots
2 cups broccoli florets
1 cup 1/2 -inch cubes yellow squash
1 cup trimmed snow peas
Cover and steam until crisp-tender, about 5 minutes. Rinse with cool water to stop the cooking. Heat in a large skillet over medium-high heat:
2 tablespoons vegetable oil
Add:
1/2 cup 1/2 -inch pieces red bell peppers
Cook, stirring, for about 2 minutes. Add:
1 tablespoon finely chopped garlic
1 tablespoon finely chopped peeled fresh ginger
1/4 teaspoon red pepper flakes (optional)
Cook, stirring, until sizzling, about 30 seconds. Add the steamed vegetables along with:
3 cups cooked brown lentils or green lentils (dried lentils triple in volume when cooked)
1/2 cup thinly sliced scallions
3 tablespoons soy sauce
2 teaspoons toasted sesame oil
Cook, stirring, just until heated through, about 3 minutes. Sprinkle with the toasted sesame seeds. Serve hot.
