Red Lentil Napolitan Stir Fry
A simple Japanese-inspired vegan side dish made with red lentils and ketchup.Comforting, gently sweet, and easy to prepare in one pan—perfect for rice, bread, or bento boxes.
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 onion, 50 g carrot, 50 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 ketchup, 1 tablespoon soy sauce koji
- Season with salt and black pepper to taste.*Remove from heat while slightly moist, especially if preparing for meal prep.Salt, Black 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.