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Karen Ullo shares a vegetarian meal with Greek-inspired flavor. Download our free recipe card.

I rarely cook meals that are completely vegetarian because my family of growing boys will demand, “Where’s the meat?” Even Meatless Fridays usually include seafood. But with this meal, my family not only didn’t complain—they went back for seconds. 

Greek Style Stir-Fry with Lentils


1 lb. lentils 
½ lemon 
1 tsp. salt 

Add water and lentils to a pot according to package directions. Squeeze the lemon into the pot and then place it inside. Add salt. Boil according to the directions. Drain and remove the lemon when ready. 


Juice of 1 ½ lemons 
1 cup white wine 
¼ tsp. salt 
½ tsp. oregano 
1 tsp. dried parsley 
3 large leaves chopped fresh mint 
½ tbs. oil 
1 clove garlic, chopped 

Heat the oil in a small saucepan, then add garlic and sauté. When the garlic begins to brown, add the remaining ingredients. Simmer until ready to serve. 


1 tbs. oil 
1 clove garlic, chopped 
12 oz. mushrooms, sliced 
Salt, oregano, and parsley to taste 

Heat the oil, then add the above ingredients. Sauté until the mushrooms begin to caramelize. Then add: 

¼ cup white wine 

Sauté again until most of the liquid is absorbed. Then add: 

1 lb. bag of spinach 
Zest of 1 lemon 
Salt, oregano, and parsley to taste 

Sauté again until the spinach wilts. Add: 

½ cup halved Kalamata olives 
½ cup crumbled feta cheese 

Combine until just warm. Serve with rice, either instant or regular, prepared according to package directions. 

To plate, layer rice, then lentils, then sauce, then vegetables. Garnish with more chopped mint if desired.


Click to tweet:
A vegetarian meal with Greek-inspired flavor for #MeatlessFriday #CatholicMom

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Copyright 2023 Karen Ullo
Images: copyright 2023 Karen Ullo, all rights reserved.