Often lentils aren't thought of as a stir fry food but a lentil stir fry can be such a lovely spin to a nutrient rich dish.
1/2 cup lentils (any color you like!)
3 1/3 cups water
2 1/2 teaspoons salt (approx)
3 tablespoons sesame oil
1 tablespoon minced fresh ginger
4 - 5 green onions/scallions, chopped
3 - 4 carrots, sliced thin
1 sweet potato, sliced thin
1 cup of baby spinach, rinsed
2 tablespoons white-wine vinegar
2 medjool dates, pitted and diced
1 tablespoon ghee
Pinch of sesame seeds
METHOD: Prepare lentils: In a saucepan, combine the lentils, 2 cups of the water, and 3/4 teaspoon of the salt. Bring to a boil and quickly reduce the heat, and gently simmer, partially covered, until the lentils are just tender but not falling apart, 25 to 30 minutes. Drain excess water and set aside.
As the lentils are cooking, in a stainless steel pan of or a wok, heat 1 tablespoon of the sesame oil over moderately high heat.
Add MOST of the ginger (leave a bit beyond for later) and scallions, cook for about a minute with frequent stirring.
Add the carrots and sweet potato and continue to stir for about 2 minutes.
Add 1 cup of the water, big pinch of the salt, and the vinegar.
Boil until the vegetables are tender and no liquid remains in the pan, about 10 minutes. Transfer the vegetables to a large bowl.
In the same pan, melt the ghee with the remaining 2 tablespoons of sesame oil over moderately high heat. Add the remaining ginger and cook until aromatic .
Add spinach and mix around for a minute until it begins to wilt,
Add remaining water and pinch of salt + pepper.
Reduce the heat and simmer until the spinach has collapsed/fully wilted (a couple of minutes).
Toss everything together, add the medjool dates, cook it all together for about a minute and serve!