Hearty Lentil Stir Fry with Garden Vegetables

This is the dish I make when the fridge has a little of everything and I want dinner on the table without a lot of fuss. The idea is simple: cook the lentils separately, stir-fry the vegetables hard and fast, then bring the two together with a sauce that is salty, a little sweet and sharp from the rice vinegar.

Brown lentils are a good choice for this kind of meal because they hold their shape. Many other lentils break down into a soft purée, but brown ones stay distinct and chewy, so they sit nicely among the broccoli and pepper strips rather than disappearing. They are also one of the more useful pantry staples I know. A bag keeps for a long time, and they cook in roughly the time it takes to get the vegetables chopped. Lentils have a reputation for being filling, and that is a big part of why I reach for them on busy weeknights.

A tip from years of stir-frying: get the pan properly hot before the vegetables go in, and resist the urge to stir constantly. Let the broccoli and peppers sit for a minute so they pick up some color on the bottom. The sugar snap peas should still snap when you bite them. If your carrots are sliced thin, they will be done about the same time as everything else. Overcooked broccoli turns olive green and sad, so pull the pan off the heat as soon as the vegetables still have a bit of bite.

Leftovers are good news here. The lentils and vegetables keep in a covered container in the fridge for three or four days. I have found they taste even better the next day, when the sauce has soaked into the lentils. To reheat, add a splash of water to a hot pan and warm everything through, then add a fresh sprinkle of scallions. Leftovers also make a fine cold lunch if you pack them with a few handfuls of spinach. If you are craving something warmer and brothier on a cold night, Savory Turkey Meatball Soup with Bok Choy is another good way to use the same kind of vegetables.

For a larger spread, I like to serve this alongside a bowl of Creamy Dill Cucumber Rounds for something cool and crisp on the side. If you want more greens with the sesame flavor, Garlicky Sesame Green Beans with Lemon pair well with it too.