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Bowls of lentils and beans.

Lentil and Rice Stir Fry

Legumes like lentils, peas and beans are a great plant-based source of protein, iron and fiber! Try this Lentil and Rice Stir-Fry for a healthy, plant-based meal today!

Makes 6 1/2 cup servings

Lentil and Rice Ingredients
1 cup cooked lentils
1 cup cooked black rice or can substitute brown rice
1 14.5 oz low sodium vegetable broth
1 14.5 oz can fire roasted diced tomatoes
1 tbsp garlic powder (for each )
1/4 cup chopped onion (for each)
Salt and pepper to taste

Stir-Fry Ingredients
2 Brussels sprouts (chopped)
2 cups baby spinach (chopped)
4 large fresh basil leaves (chopped)
1/4 cup cilantro (chopped)
2 green onions (chopped)
1/2 cup shredded carrots (match sticks)
1/2 cup broccoli coleslaw
1 tsp chopped garlic
1/2 tsp turmeric
1/8 tsp cumin
1 tsp ginger (chopped)
1 tbsp extra virgin olive oil
1 tbsp Balsamic salad spray dressing
Salt and pepper 

Rice Directions
Cook lentils and rice according to package directions using half the broth and tomatoes for each.
When lentils and rice are cooked set aside to cool.

Stir-Fry Directions
Heat oil in large skillet pan until hot. Add Brussels sprouts, spinach, basil, cilantro, onions and garlic and stir fry for 1-2 minutes. Stir in carrots and broccoli slaw and stir fry for 2-3 minutes. Add lentils and rice and cook for 2-3 minutes. Transfer to serving bowl and toss with the spray salad dressing (may use 1 tsp more if needed). Salt and Pepper taste