Tangy Lentil Pineapple Stir-Fry
Experience a burst of sweet and tangy flavors in this quick and healthy lentil stir-fry. Tender canned lentils, juicy pineapple chunks, crisp bell peppers, and savory onions come together in a zesty glaze that will delight your taste buds. Perfect for a simple weeknight dinner or as a flavorful side dish.
ingredients
- 1 can (14 oz) lentils, drained and rinsed
- 1 can (20 oz) pineapple chunks, drained (reserve juice)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 onion, thinly sliced
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons pineapple juice (reserved from can)
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- Salt and pepper, to taste
- Fresh cilantro or green onions, for garnish (optional)
steps
- 1.
In a small bowl, whisk together soy sauce, pineapple juice, rice vinegar, honey, and cornstarch. Set aside.
- 2.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and ginger, sauté for 1 minute until fragrant.
- 3.
Add sliced onions and bell peppers to the skillet. Stir-fry for 3-4 minutes until they begin to soften.
- 4.
Add the lentils and pineapple chunks to the skillet, stir to combine.
- 5.
Pour the prepared sauce over the lentil mixture, stirring well to coat everything evenly. Cook for an additional 2-3 minutes until the sauce thickens and coats the ingredients.
- 6.
Season with salt and pepper to taste.
- 7.
Serve the tangy lentil pineapple stir-fry hot, garnished with fresh cilantro or green onions if desired.
- 8.
Pair with steamed rice or enjoy as a standalone dish.