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Thai Basil Lentil Stir Fry

This Thai Basil Lentil Stir Fry is a quick and easy weeknight meal, and it comes together faster than you can order takeout! Chunky vegetables, shortcut canned lentils, and a delicious sauce served over rice, it’s a perfect plant-based dinner.

Prep:

15

minutes

Cook:

15

minutes

TOtal:

30

minutes

Ingredients

2 Tbsp. avocado oil

1 yellow onion

1 red bell pepper

1 green bell pepper

3 celery stalks

2 cans (15 ounces each) lentils, drained, rinsed

3 small-medium tomatoes, seeds removed, chopped

1/2 cup roughly chopped Thai basil leaves

1 cup roasted cashews

For the sauce: 

6 Tbsp. water 

4 Tbsp. low-sodium tamari

3 Tbsp. hoisin 

3 Tbsp. maple syrup

2 Tbsp. rice vinegar

1 Tbsp. toasted sesame oil

1 Tbsp. corn starch, heaping

1/2 tsp. ground ginger

1/2 tsp. garlic powder

1/4 tsp. ground white pepper

Cooked white or brown rice, for serving

Instructions

  1. Start by making the sauce: in a medium bowl, whisk together all the sauce ingredients until combined. Set aside. 
  2. Prepare the vegetables: cut onion, bell peppers, and celery into medium-large dice (about 1-inch pieces). 
  3. Heat a large skillet over medium-high heat. Add avocado oil. Add diced onion, bell peppers, and celery, and saute until just starting to become tender, about 7-8 minutes. 
  4. Add the drained lentils, and stir to combine. 
  5. Pour the sauce into the skillet, stir, and bring to a simmer. 
  6. Add the diced tomatoes and chopped Thai basil, and stir to combine. 
  7. Allow the mixture to simmer 1-2 minutes, just until the tomatoes begin to soften. 
  8. Remove the skillet from the heat, stir in cashews, and serve the stir fry immediately over cooked rice.


Note: If you cannot find Thai basil, Italian basil can be substituted.