Veggie & Lentil Pasta Stir Fry

Liana Werner-Gray

by | Read time: 1 minute

Whether long or short grain, rice is a staple side dish in cuisines around the globe. It’s a go-to for many reasons—but for this stir-fry recipe, red-lentil-based pasta acts a nutritious and fun alternative base. The pasta is tossed with veggies sautéed in ginger, turmeric and black pepper, a powerful combination in both flavor and nutrition.

Stir Fry with Veggies and Lentil Pasta |


1 box Explore Cuisine Red Lentil Penne
1 Tbsp. extra virgin olive oil
3/4 tsp. turmeric powder
1/2 tsp. ginger powder  
1 tsp. Redmond Garlic Salt
1/2 tsp. black pepper
1/2 head kale, torn in small pieces
1/2 head cauliflower, chopped
1 zucchini, chopped
1 red pepper, diced
1 small sweet potato, chopped into cubes
1 Tbsp. pumpkin seeds
1 Tbsp. Nutiva Hemp Seeds


  1. Prepare pasta according to package directions.
  2. Heat frying pan or wok with olive oil. Add turmeric, ginger and black pepper and saute on low-medium heat for 2 minutes. Add garlic powder and combined.
  3. Add vegetables and stirfry for 5-10 minutes or until desired crispiness is reached.
  4. Add pasta to stir-fry. Add pumpkin and hemp seeds. Stir-fry a couple minutes more until flavors and combined.