Step by Step Process: 1. Heat the olive oil in a large skillet or wok over medium heat. Add the sliced onion and minced garlic, and sauté until they become translucent and fragrant. 2. Add the julienned carrot, sliced bell pepper, broccoli florets, and mushrooms to the skillet. Stir-fry for about 5 minutes or until the vegetables are tender-crisp. 3. In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, sesame oil, ground ginger, salt, and pepper. 4. Add the cooked lentils to the skillet and pour the sauce mixture over the vegetables and lentils. Stir everything together until well combined and heated through. 5. Cook for an additional 2-3 minutes, allowing the flavors to meld together. 6. Remove the skillet from heat and garnish with fresh cilantro or parsley. 7. Serve the Lentil and Vegetable Stir-Fry hot and enjoy! Note: This recipe serves 2 persons and provides approximately 250 calories per serving, with 30 grams of protein and 5 grams of fat. Adjust the seasoning according to your taste preferences.