If you’ll serve this stir fry with rice, start that now since it can take some time to cook rice. If you’re serving with rice noodles, they cook quickly and can be prepared anytime.

Before you begin, wash and cut all the vegetables. You can cut the vegetables however you like; I slice all the veggies for this recipe.

Drain and rinse a can of lentils. You can also use freshly cooked lentils if you prefer. Any type of lentil can work for this recipe (brown or green are best).

Add all the sauce ingredients to a bowl or jar and mix thoroughly by whisking (or shaking a jar that has a lid). Set aside.

Warm some vegetable oil in a large pan over medium-high heat.

Begin stir frying by adding onion and cooking for 1-2 minutes, or until they start to soften and turn translucent.

Next, add garlic, ginger, celery and carrots. Cook, tossing the ingredients around regularly, for about 2 minutes.

Then, add bell pepper and zucchini and cook for another 2-3 minutes, or until the vegetables are almost cooked (to your liking; this may take longer if you’re looking for softer vegetables).

When the vegetables are almost done, add your lentils, cashews and sauce to the pan.

Cook for another minute or two, until the sauce thickens. Stir regularly once the sauce is in the pan.

You can serve this stir fry with a side of rice or over cooked rice noodles. You could also serve with quinoa or another grain. Cauliflower rice can also work if you want a lower carbohydrate option.

Top with extra cashews, sliced green onion, white and/or black sesame seeds, or any other topping of your choice.