As a bonus, this recipe can be made entirely without the use of cooking oils and it is still super-tasty.
-dried lentils (I used red lentils because they cook really fast)
-soy sauce, tamari, or Braggs
-rice vinegar (if you have it)
-sesame oil (if you have it)
-ground or fresh ginger (if you like it), or maybe 5-spice powder
-brown sugar or preferred sweetener
-cayenne pepper or something spicy (optional)
-chopped veggies (I did onion, garlic, mushrooms, red pepper and zucchini)
Pour some broth into your frying pan. Use slightly more than the necessary amount of liquid for your lentils. Add a few shakes of soy sauce, especially if you're using unsalted broth. Bring the broth to a boil and add the lentils. Boil until the lentils are mostly soft. With red lentils, this took under ten minutes. I added the garlic and onion early on.
While there is still liquid unabsorbed, add your veggies. I added some olive oil at this point, but you could add a touch more broth instead. Your veggies will be half boiling, half frying. While they are cooking, add soy sauce to taste, a few shakes of rice vinegar and sesame oil, a couple/few pinches of brown sugar, and plenty of ginger.
If you add more broth and keep cooking it, the lentils (especially if you are using red lentils, which are small) become sort of like a thick sauce.
Serve with brown or white rice or your favorite grain.
Slice some carrots into thin-ish sticks. Sautee over medium-high height with butter and brown sugar until they are soft and carmelized and sticky (or fully burned, if you're into that--it's tasty.) Don't stir them too much... after the first few minutes, just let them sit there.