Ginger-Miso Lentil & Sweet Potato Stir-Fry with Sesame Snap Peas
This comforting slow-cooker stir-fry combines protein-rich lentils, sweet potatoes, and crisp snap peas in a ginger-miso sauce. It's a naturally gluten-free, one-pot meal perfect for easy, wholesome dinners.
- 1 cup dried brown or green lentils
- 2 cups sweet potatoes, peeled and diced
- 1.5 cups snap peas, trimmed
- 1 cup carrots, sliced
- 1 cup yellow onion, diced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp white miso paste (gluten-free)
- 2 tbsp tamari (gluten-free soy sauce)
- 1 tbsp toasted sesame oil
- 3 cups vegetable broth
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame seeds
- 2 tbsp scallions, sliced (for garnish)
- None to taste salt and pepper
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Instructions
Add lentils, sweet potatoes, carrots, onion, garlic, ginger, miso paste, tamari, sesame oil, and vegetable broth to the slow cooker. Stir well to combine.
⏱️ 1 minuteCover and cook on low for 4 hours, or until lentils and sweet potatoes are tender.
⏱️ 240 minutes 🌡️ Low (slow cooker)Stir in snap peas and rice vinegar. Cover and cook on high for an additional 15 minutes until snap peas are bright and crisp-tender.
⏱️ 15 minutes 🌡️ High (slow cooker)Taste and season with salt and pepper as needed. Serve hot, garnished with sesame seeds and scallions.
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Nutrition Information
Per serving. Values are approximate and may vary.
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