1 tablespoon vegetable oil
½ sliced carrots
½ cup chopped green bell pepper
½ cup chopped red, yellow or orange bell pepper
½ cup chopped celery
½ cup chopped green onions
1 tablespoon bottled minced ginger
½ teaspoon red pepper flakes
2 cups already-cooked brown lentils
Chopped green salad, optional, for serving
2 tablespoons plain Greek yogurt
In an 8-inch skillet, cook oil over medium heat. Add all vegetables. Stir and cook 5 minutes, or until veggies are crisp-tender. Stir in ginger and red pepper flakes.
If serving lentils hot, add lentils to the pan, and stir and toss until lentils are mixed in and heated through, about 3 minutes. Serve over rice.
If serving lentils cold, remove veggies from stove and toss with lentils in a medium bowl. Serve over salad. Top each serving, (whether hot or cold), with 1 tablespoon yogurt.
Serves two; doubles easily.
@Recipe nutrition:Nutrition values per serving: 344 calories (20 percent from fat), 8 g fat (trace saturated), 50 g carbohydrates, 19 g fiber, 20 g protein, 0 cholesterol, 58 mg sodium.