Red lentil Napolitan stir fry, an easy one-pan vegan side dish inspired by Japanese Napolitan flavors.
Comforting, gently sweet from ketchup, and ideal for meal prep or bento boxes.
Jump to:
❄️ From the Winter Kitchen
In winter, I find myself drawn to tomato-based dishes.
Their warmth, gentle sweetness, and familiar acidity seem to loosen the body a little.
Among them, this red lentil Napolitan stir fry is something I return to often.
It brings the nostalgic taste of Japanese ketchup spaghetti—
but without pasta, and with the quiet nourishment of lentils.
Because red lentils don’t require soaking,
this dish comes together quickly, even on days when energy feels low.
The cooking time is short, the process simple—
a humble bean dish that asks very little of you.
The flavor is softly reminiscent of Japanese Napolitan,
that classic ketchup-based comfort food many grew up with,
reimagined here as a gentle vegan side dish.
It works well for meal prep, bento boxes, or as a protein-rich topping for rice.
Naturally high in plant protein and low in sugar, yet deeply satisfying.
🌿 More ideas for bento: Vegan Tofu Soboro, Japanese Vegan Lentil Dry Curry
🧺 What Makes This Recipe Special
- Ready in about 20 minutes using just one frying pan
- A pasta-free Napolitan recipe, lighter yet filling
- Red lentil stir fry texture—crumbly, tender, and comforting
- Perfect as a red lentil side dish for rice or bread
- Vegan and dairy-free, with deep umami from soy sauce koji（醤油麹）
A red lentil recipe beyond soup—
a gentle alternative if you’re looking for ways to enjoy lentils outside of stews.
🍊 Ingredients
A Japanese-inspired approach, using simple, familiar ingredients.
- Dried red lentils - I use masoor dal (split red lentils)—they cook quickly and soften evenly,
making them easy to work with in a simple stir-fry. - Vegetables - Onion, carrot, and green bell pepper ( or Japanese green pepper / ピーマン)—the classic Napolitan combination.
- Ketchup - A mild, naturally sweet ketchup works best. This time, I used HEINZ , for its familiar, balanced flavor.
- Soy sauce koji - Adds depth, umami, and a gentle sweetness,
bringing richness without any animal products. Homemade or store-bought both work well. - Olive oil
- Salt & black pepper
🥣 Tools
- Knife and cutting board
- Spatula
- Frying pan with a lid：
Using a pan rather than a pot helps the lentils cook evenly and creates a crumbly, stir-fry texture.
📖 How to Make Red Lentil Napolitan Stir Fry
This recipe takes about 20 minutes from start to finish.
- Rinse and soak the lentils
- Wash the dried red lentils and soak them in plenty of water for 10–15 minutes.
- Drain well.
- Prepare the vegetables
- Dice the onion, carrot, and bell pepper into small, even pieces.
- Sauté the vegetables
- Heat olive oil in a frying pan and cook the vegetables until softened.
- Add the lentils
- Stir in the drained red lentils and sauté briefly so they’re coated with oil.
- Simmer
- Add enough water to just cover the lentils.
- Cover with a lid, bring to a boil, then reduce to medium-low and simmer for 6–8 minutes, until the water evaporates.
🌿 Gently stir once or twice so the lentils cook evenly.
- Season and finish
- Add soy sauce koji and ketchup.
- Stir gently while letting excess moisture cook off.
- Adjust with salt and black pepper.
🌿 For meal prep, leave it slightly moist to prevent dryness after refrigeration.
🫙 Storage
Store in an airtight container in the refrigerator for up to 3 days.
As the flavors settle, the taste deepens, but the lentils can dry out—so avoid overcooking if you plan to make it ahead.
📘 Kitchen Notes & Serving Ideas
➤ Water amount matters
Start with just enough water to cover the lentils.
This helps them cook through while keeping their soft, crumbly texture—perfect for a stir fry rather than a stew.
➤ How to serve
- Spoon generously over steamed rice
- Spread on bread or tortillas, top with vegan cheese,
and bake lightly—pizza-toast style. - Use as a burrito filling with rice, beans, and vegetables,
then roll tightly in a large flour tortilla. - Pair with boiled potatoes or broccoli for a simple Western-style meal
📚 FAQ
Red lentils generally don’t require soaking.
In this recipe, a short soak helps them cook evenly and creates a fluffy, soboro-like texture.
Soaking them while you chop the vegetables is just enough.
Simply add a little more water and continue cooking until they reach your preferred tenderness.
Whole lentils can be used, but the texture will be firmer.
For a soft, crumbly Napolitan-style finish, split red lentils work best.
🐈 Whole Red Lentil Recipes I love
Vegan recipes ideas using whole red lentils :
🛷 Seasonal Recipes
New vegan recipes from my kitchen notes:
✏️ Recipe Card｜Summery
Red Lentil Napolitan Stir Fry
Ingredients
- 1 cup (200 ml) dried red lentils (masoor dal, rinsed)
- 50 g onion (finely chopped, about ¼ medium onion)
- 50 g carrot (finely diced, about ⅓ medium carrot)
- 50 g green bell pepper (finely chopped)
- 1 cup (200 ml) water (about)
- 1 tablespoon ketchup
- 1 tablespoon soy sauce koji (shoyu koji / 醤油麹 )
- 1 teaspoon olive oil
- Salt (to taste)
- Black pepper (to taste)
Instructions
Rinse and soak the lentils
- Rinse the dried red lentils, then soak them in water for 10–15 minutes.1 cup (200 ml) dried red lentils
- Drain well before using.
Sauté
- Heat olive oil in a frying pan over medium heat.1 teaspoon olive oil
- Add onion, carrot, and green bell pepper, and sauté until softened.50 g onion50 g carrot50 g green bell pepper
- Add the soaked and drained lentils, stirring to coat with the vegetables.
Simmer
- Pour in enough water to just cover the lentils.1 cup (200 ml) water
- Simmer uncovered, stirring gently once or twice, until the lentils are tender and excess moisture has cooked off.
Season and finish
- Add ketchup and soy sauce koji, mixing gently to combine.1 tablespoon ketchup1 tablespoon soy sauce koji
- Season with salt and black pepper to taste.*Remove from heat while slightly moist, especially if preparing for meal prep.SaltBlack pepper
Notes
- Soaking the lentils briefly helps them cook evenly and creates a soft, crumbly texture similar to soboro.
- Japanese green peppers (piman) are smaller than Western bell peppers.
Using weight (grams) helps keep the balance consistent. - For meal prep, keep the mixture slightly moist to prevent dryness after refrigeration.
- This dish works well as a side for rice, or as a topping for bread and tortillas.
- It can also be used as a burrito-style filling with rice and beans.
Comments
No Comments