Smoky Lentil & Veggie Stir Fry (Quick Plant-Based Meal)

Smoky lentil and vegetable stir fry served over roasted sweet potato.

This smoky lentil and veggie stir fry is proof that pantry staples can turn into something incredibly flavourful. Using canned lentils as the base, this dish comes together quickly while delivering deep savoury flavour from smoked paprika, cumin and soy sauce.


Fresh vegetables like bell peppers and carrots add colour and texture, while lemon juice and maple syrup balance the smoky spices with brightness and subtle sweetness. The result is a dish that is comforting, nourishing and surprisingly satisfying.


Perfect for busy weeknights or meal prep, this lentil stir fry pairs beautifully with rice, quinoa or roasted sweet potatoes for a complete plant-based meal.

Smoky Lentil & Veggie Stir Fry (Quick Plant-Based Meal)

A smoky lentil stir fry with vegetables, spices and lemon. Quick, healthy and perfect for meal prep.

Author
Healthythandi
Prep Time
10 minutes
Cook Time
10 minutes
Servings
3
Cuisine
Fusion / Plant-Based

Ingredients

  • 1 tbsp olive oil or neutral oil
  • 1 small onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 bell pepper, chopped or sliced
  • 1 carrot, julienned or grated
  • 1 tbsp smoked paprika
  • 1 tsp cumin
  • 1–3 tbsp soy sauce or tamari
  • Optional chili flakes or cayenne
  • 1 can brown lentils, drained and rinsed
  • Juice of 1 lemon
  • 1 tbsp maple syrup
  • Salt and black pepper, to taste
  • Fresh parsley or coriander, chopped

Directions

  1. Heat olive oil in a large pan over medium heat.
  2. Add the sliced onion and cook for about 3–4 minutes until soft.
  3. Add the garlic and cook for another 30 seconds until fragrant.
  4. Add the bell pepper and carrot to the pan.
  5. Cook for about 4–5 minutes until the vegetables begin to soften.
  6. Stir in the smoked paprika, cumin, soy sauce and chili flakes if using.
  7. Cook briefly so the spices bloom and release their flavour.
  8. Add the drained lentils to the pan and stir to combine.
  9. Cook for about 5 minutes so the lentils absorb the flavours.
  10. Stir in lemon juice, maple syrup, salt and pepper.
  11. Taste and adjust seasoning if needed.
  12. Finish with fresh parsley or coriander.
  13. Serve warm over rice, quinoa, couscous or roasted sweet potatoes.
Back to recipe blog