Warm some vegetable oil in a large pan over medium-high heat.
2 tablespoons vegetable oil
Begin stir frying by adding onion and cooking for 1-2 minutes, or until they start to soften and turn translucent.
¾ cup onion
Next, add garlic, ginger, celery and carrots. Cook, tossing the ingredients around regularly, for about 2 minutes.
2-3 cloves garlic, ¾ cup celery, ¾ cup carrots, 1 tablespoon ginger
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).
1 ½ cups bell pepper, ¾ cup zucchini
When the vegetables are almost done, add your lentils, cashews and sauce to the pan.
½ cup cashews, 2 cups lentils
Cook for another minute or two, until the sauce thickens. Stir regularly once the sauce is in the pan.