Stir Fry Lentils & Beans
Submitted by jewels1966
Red lentils, adzuki beans, and mung beans sauteed in sesame oil with mushrooms, water chestnuts, and warm spices like marjoram and nutmeg. A high-protein, plant-based stir-fry that’s hearty and filling.
YIELD
4 servingsPREP
20 minCOOK
25 minREADY
45 minWho says stir-fry needs meat to be satisfying? This one is packed with protein from three different legumes and doesn’t apologize for it.
Red lentils bring a creamy, soft texture. Adzuki beans hold their shape with a slightly sweet, nutty bite. Mung beans add freshness. Toss in sliced mushrooms and water chestnuts for earthy depth and crunch, then hit it all with a warm, unexpected spice combo of marjoram and nutmeg.
It’s the kind of simple, nourishing bowl that fills you up without weighing you down.
Kitchen Tips
- Cook the lentils and adzuki beans ahead of time or use canned to make this a true quick-fix weeknight dinner
- The sesame oil is doing a lot of flavor work here, so use a good-quality toasted variety
- Don’t skip the marjoram and nutmeg. They sound unusual for a stir-fry, but they add a warm, herbaceous backbone that ties the beans together
Ingredients
Directions
Heat the oil in a large skillet or wok and sauté the onion, celery and mushrooms until brown.
Add the remaining ingredients and cook, stirring until heated through.
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