A Spicy Vegan Lentil Bulgur Stir-Fry with pepper, tomatoes, mushrooms, and corn. The perfect weeknight dinner – easy and quick, healthy, filling, and perfect for leftovers!
When I haven’t made plans for dinner and I’m already starving, stir-frys come to the rescue. Some veggies, grains, and spices are all you need. It’s easy and quick to make, healthy, filling, and a great way to use up any leftover vegetables.
This particular recipe is for a spicy vegan lentil bulgur stir-fry (bit of a mouthful, I know). It comes together in about 25 minutes with less than 10 minutes of prep.
The base of this stir-fry is a mix of lentil and bulgur. I love mixing these two. The combo of soft bulgur and slightly hard lentils is a winner.
The beauty of stir-frys is that you can use almost any vegetables. So use whatever you have on hand. I went with red bell pepper, tomatoes, mushrooms, and corn.
For flavouring, I added garlic, paprika, chili, thyme, tamari, and lime juice.
This recipe calls for beluga lentils. I realize this is not a staple in most kitchens but you can easily swap them for green lentils. I don’t recommend using red lentils as they’ll change the texture of the dish significantly.
It’s the perfect weeknight dinner as it’s healthy, quick, protein-packed, and filling. It’s also perfect to box up for lunch the next day. It’s good both cold and reheated.
For a more substantial meal, I recommend serving this dish with some spinach falafels, broccoli falafels, sweet potato chickpea patties, or similar. A drizzle of tahini and chili sauce wouldn’t be bad either.
If you try this stir-fry, I’d love to know. Leave a comment, rate it, or share it on Instagram with the hashtag #themostlyhealthy.
- Lentils and bulgur
- 1/3 cup beluga lentils (66 g)*
- 1/3 cup bulgur (60 g)
- 2 cups water
- 1 tsp vegetable stock powder
- 10 cherry tomatoes
- 1 Red bell pepper
- 10 Mushrooms
- 1/2 cup corn, fresh or frozen (50 g)
- 2 garlic cloves
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp thyme
- 2 tbsp tamari
- 1 lime, the juice
- Optional: chili flakes, to serve
Cook the lentils in boiling water for 10 minutes. Then add the bulgur and vegetable stock and cook for another 12-15 minutes or until soft. Pour away any excess water.
In the meantime, chop the vegetables into bite-size pieces and mince the garlic.
Add the pepper and garlic to a large frying pan and fry for 2-3 minutes. Add the mushrooms, corn, tomatoes, paprika, chili powder, and thyme. Fry for another 2-3 minutes.
Once the lentils and bulgur are done, add them to the pan along with the tamari and lime juice, and stir until combined.
Optional: sprinkle with chili flakes.
Serve and enjoy!
Store leftovers in the fridge for 4-5 days. Good both cold and reheated.
* Substitute with green lentils. Cooking procedure is the same.