In a heavy 12" skillet or wok, heat the peanut and sesame oils over moderately high heat until very hot but not smoking. Add the garlic and ginger and stir-fry for 30 seconds. Stir in the carrots and pepper and stir-fry for 1 minute to coat with the oil. Add the soy sauce and vinegar, reduce the heat to low, cover, and cook for 2 minutes or until the vegetables are crisp-tender.
Add the snow peas, brown basmati, lentils and bean sprouts. Raise the heat to moderately high and stir-fry, stirring continuously, for 2 minutes or until the mixture is hot and the snow peas are bright green and still crunchy. Serve immediately. Serves 4.