5 Vegetable Stir-Fry with Lentils

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5 Vegetable Stir-Fry with Lentils

 

1/2 cup lentils

3 1/3 cups water

2 1/2 teaspoons salt

3 tablespoons cooking oil

1 tablespoon minced fresh ginger

4 scallions including green tops, chopped

2 turnips, peeled, quartered, and sliced thin

3 carrots, sliced thin

3 tablespoons white-wine vinegar

1 tablespoon butter

3/4 pound Brussels sprouts, trimmed and sliced

1 10-ounce package frozen cut green beans

 

In a medium saucepan, combine the lentils, 2 cups of the water, and 3/4

teaspoon of the salt. Bring to a boil, reduce the heat, and simmer,

partially covered, until the lentils are just tender but not falling

apart, 25 to 30 minutes. Drain if necessary, cover, and set aside.

Meanwhile, in a large nonstick frying pan or a wok, heat 1 tablespoon of

the oil over moderately high heat. Add half of the ginger and scallions

and cook, stirring, for 30 seconds. Add the turnips and carrots and

cook, stirring, for 2 minutes. Add 1 cup of the water, 3/4 teaspoon of

the salt, and the vinegar. Boil until the vegetables are tender and no

liquid remains in the pan, about 10 minutes. Transfer the vegetables to

a large bowl.

In the same pan, melt the butter with the remaining 2 tablespoons of oil

over moderately high heat. Add the remaining ginger and scallions and

cook, stirring, for 30 seconds. Add the Brussels sprouts and cook,

stirring, for 2 minutes. Add the green beans and the remaining 1/3 cup

of water and 1 teaspoon salt. Reduce the heat and simmer until the

vegetables are just tender, about 5 minutes. Stir in the carrot mixture

and the drained lentils and toss gently to combine. Makes 4 servings.

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Char Haz

charrem

 

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