Lentil and Vegetable Stir-Fry with Coconut Milk and Cilantro-Lime Rice (Vegan Colombian)

Ingredients

• 2 cups Brown or Green Lentils (cooked)
• 1 cup Broccoli Florets
• 1 cup Carrots
• 1 cup Bell Peppers (various colors)
• 1 medium Onion
• 4 cloves Garlic
• 1 can (13.5 oz) Coconut Milk (full-fat)
• 2 tbsp Lime Juice
• 1 tbsp Soy Sauce
• 2 tbsp Olive Oil
• 1 tsp Cumin
• 0.5 tsp Chili Powder
• 0.5 tsp Salt
• 0.25 tsp Black Pepper
• 4 cups Cilantro-Lime Rice

Instructions

1. 1Dice the 1 medium Onion into 1/2-inch pieces and mince the 4 cloves Garlic. Cut the 1 cup Broccoli Florets into bite-sized pieces. Cut the 1 cup Carrots into 1/4-inch thick rounds, and cut the 1 cup Bell Peppers (various colors) into 1-inch pieces.
2. 2Heat 2 tablespoons of Olive Oil in a large 12-inch skillet or wok over medium-high heat, which is about 375°F (190°C). Add the diced 1 medium Onion and minced 4 cloves Garlic to the hot oil and cook, stirring often, for 3 to 4 minutes until the onion is softened and translucent and you smell a fragrant garlic aroma.
3. 3Add the 1 cup Broccoli Florets, 1 cup Carrots, and 1 cup Bell Peppers to the skillet. Continue to cook, stirring occasionally, for 5 to 7 minutes, until the vegetables are slightly tender but still crisp, appearing bright in color and slightly reduced in size.
4. 4Add the cooked 2 cups Brown or Green Lentils to the skillet with the vegetables. Pour in the 1 can (13.5 oz) full-fat Coconut Milk and 2 tablespoons of Lime Juice.
5. 5Stir in 1 tablespoon of Soy Sauce, 1 teaspoon of Cumin, 0.5 teaspoon of Chili Powder, 0.5 teaspoon of Salt, and 0.25 teaspoon of Black Pepper. Bring the mixture to a gentle simmer over medium heat, about 300°F (150°C), and cook for 5 to 7 minutes, stirring occasionally, until the sauce thickens slightly and coats the lentils and vegetables.
6. 6Serve the lentil and vegetable stir-fry immediately over the 4 cups of Cilantro-Lime Rice.

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