📖 Instructions

1. Prepare the lentils: Rinse 1 cup of brown or green lentils under cold water. In a large pot, combine the lentils with 4 cups of broth (vegetable or chicken). Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender but not mushy. Drain any excess liquid and set aside. I once overcooked lentils and ended up with a mushy mess, so keep an eye on them!
2. Spiralize the zucchini: While the lentils are cooking, use a vegetable spiralizer to turn 2 medium zucchini into zoodles. If you don't have a spiralizer, you can use a julienne peeler or simply slice the zucchini into thin strips. Place the zoodles in a colander and sprinkle with a pinch of salt. This will help draw out excess moisture. Let them sit for about 10 minutes, then gently squeeze out the excess water with paper towels. Trust me, skipping this step will result in a soggy stir-fry!
3. Sauté the aromatics: In a large skillet or wok, heat 1 tablespoon of olive oil or sesame oil over medium heat. Add 2 cloves of minced garlic and 1 teaspoon of grated ginger. Sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic, or it will become bitter. Remember that one time I burned garlic? The whole house smelled awful for hours!
4. Add the vegetables: Add 1 chopped onion, 1 diced carrot, and 1 diced celery stalk to the skillet. Sauté for 5-7 minutes, or until the vegetables are tender-crisp. I like to add a splash of water or broth if the vegetables start to stick to the pan. For a little heat, you could throw in some chili flakes at this stage.
5. Combine lentils and vegetables: Add the cooked lentils to the skillet with the vegetables. Stir well to combine. Cook for another 2-3 minutes, allowing the flavors to meld together.
6. Add the zoodles and sauce: Add the prepared zoodles to the skillet. In a small bowl, whisk together 2 tablespoons of soy sauce (or tamari for gluten-free), 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, and 1/2 teaspoon of honey or maple syrup. Pour the sauce over the zoodles and lentils. Stir gently to coat everything evenly. Cook for 2-3 minutes, or until the zoodles are heated through but still slightly crisp. Zoodles cook really quickly, so be careful not to overcook them!
7. Garnish and serve: Remove the skillet from the heat. Garnish with chopped green onions, sesame seeds, and a sprinkle of red pepper flakes, if desired. Serve immediately. This dish is great on its own or as a side dish. I like to serve it with a dollop of plain yogurt or a sprinkle of toasted nuts for added texture.