I’ve never added lentils to a stir fry before but they were really good and added a good boost to the protein.
For two portions you need
- 1 tin lentils, drained
- 1 pack smoked tofu, cut into small chunks
- 1 carrot, peeled and sliced
- 1 head broccoli, cut into florets. Use the stalk too!
- 1 onion, sliced
- 6 calvo nero leaves, shredded
- 1 clove garlic, chopped
- 2 Thai chillies, sliced
- 1 tbsp each oil, soya sauce, sesame oil, Chinese cooking wine
- Fresh coriander, roughly chopped
- Juice of a lime
- 100g soba noodles
1. Cook the noodles in boiling water as per the instructions.
2. Heat a wok until smoking then add the oil and tofu. Cook over a high heat for 5 mins or so until the tofu is browned and cooked. Transfer to a dish and place the wok back on the heat.
3. Add the carrots, onion and broccoli to the wok and cook for 2-3 mins. Add the shredded cabbage, garlic and chilli. Cook for a further 2 mins.
4. Add the lentils, tofu and most of the coriander to the wok and cook through. Season with the sesame oil, soya sauce, cooking wine and add the noodles. Serve dressed with the lime juice and the remaining coriander.
BeckaEats 