Vegan Lentil and Vegetable Stir-Fry

Cooking the Lentils:

1. In a saucepan, combine the lentils with 2 cups of water. Bring to a boil.
2. Reduce the heat to low, cover, and simmer for about 20-25 minutes or until the lentils are tender but not mushy. Drain any excess water and set the lentils aside.

Making the Stir-Fry Sauce:

1. In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, cornstarch, vegetable broth, sesame oil, and red pepper flakes until the cornstarch is fully dissolved. Set aside.

Preparing the Stir-Fry:

1. In a large skillet or wok, heat the vegetable oil over medium-high heat.
2. Add the sliced onion and sauté for 3-4 minutes until translucent.
3. Stir in the minced garlic and ginger. Sauté for another minute until fragrant.
4. Add the chopped mixed vegetables and sliced mushrooms. Stir-fry for 5-7 minutes until they start to soften and become tender-crisp.
5. Add the cooked lentils to the skillet and pour the prepared stir-fry sauce over the vegetables and lentils. Stir well to combine.
6. Cook for an additional 2-3 minutes until everything is heated through and the sauce has thickened.