Vegan Stir-fried Veggies & Whole Red Lentils with Ketchup Sauce
A simple and colorful vegan recipe: stir-fried summer vegetables with whole red lentils, seasoned with onion koji and ketchup. Quick, nourishing, and perfect with rice!
Equipment
- kitchen knife
- cutting board
- pot
- wooden spatula
Ingredients
Vegetables
- 60 g green pepper
- 40 g green beans
- 50 g corns boiled
- 30 g carrot
- 30 g onion optional
Seasoning for sauteing vegetables
- 1 teaspoon oil
- salt a pinch
Seasoning
- 2 teaspoon onion koji
- 2 tablespoon ketchup
Beans
- 250 g whole red lentils cooked / see NOTES
Instructions
- Preparation: Cut the vegetables into cubes roughly the size of a corn kernel.60 g green pepper, 40 g green beans, 50 g corns, 30 g carrot, 30 g onion
- Stir-fry: Heat oil in a pot, add vegetables and a pinch of salt. Stir quickly, then cover and cook on low heat for 4 minutes, stirring occasionally to prevent burning.1 teaspoon oil, salt
- Seasoning: Add onion koji and ketchup, then mix briefly.2 teaspoon onion koji, 2 tablespoon ketchup
- Add beans: Stir in cooked lentils. Simmer until your preferred consistency is reached, then remove from heat. Serve with rice.250 g whole red lentils
Notes
How to cook lentils: 200 g of dry red lentils yields about 750 g cooked.
- Rinse 200 g of lentils well.
- Add them to a pressure cooker with 500-800 ml (adjust depending on lentil age/texture) water.
- Cook under pressure for 5–8 minutes, then release pressure and check texture.
- If still crunchy, simmer with the lid open until soft.