How to Cook Vegan Lentil and Mixed Veggie Stir Fry in MEC’s Clay Cookware


Want to know how to make some healthy lentil and mixed vegetable stir fry in your nontoxic MEC clay pots? This recipe uses lentils as a protein source- a perfect substitute for any meat-based ingredients! No artificial stock, lard, butter, or other artificial ingredients are needed for this recipe. This delicious meal is perfect for vegan consumers who still want protein in their diet!

Serves 4-5 people; Cooking Time: 35-40 minutes


  • 1/2 cup Bengal gram lentils
  • 2-3 mixed vegetable variations with similar cooking times, chopped to equal sizes
  • Ex: Potatoes, beans, carrots, cauliflower
  • 1 inch ginger
  • 1 red chili of your choice
  • 1 tsp. fennel
  • 1 tsp. cumin seeds
  • 1/2 tsp. turmeric
  • Pure cooking oil & salt (as needed)
  • Chopped cilantro leaves


Turn stove on to medium-low setting and place pot on stove.

Add oil, ginger, and chili to pot. Stir, cover, and cook for 5 minutes. While cooking, crush fennel and cumin seeds with mortar and pestle.

Add lentils and 1 cup of water. Cook for 20 minutes on medium-low.

Add mixed vegetables and previously crushed spices, then stir.

Cook for 5 additional minutes.

Lower the heat and let the dish come together for a few minutes.

Add chopped cilantro leaves and any additional garnishing.


Lentil & Veggie Stir Fry
Photo provided by Shannon, MEC team member and attendee of August cooking class


Write a Comment