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Spicy Kung Pao Lentils with a delicious kung pao sauce, veggies and cooked lentils. Easy 30 minute weeknight dinner. Gluten-free Vegan Recipe. Note: If you find lentils too earthy, double the sauce, or use other legumes like chickpeas.
You knew this was coming right. a spicy kung pao sauce and vegetables and lentils!
The whole meal including the brown rice came together in like 40 minutes. The Lentils were put in their saucepan, brown rice in a pressure cooker. then I chopped up veggies, made the sauce, listened to some songs. Then when the lentils were almost done, I heated up the skillet for cooking the vegetables. While the vegetables got cooked, the lentils were ready and the brown rice was off heat and waiting on natural pressure release. Lentils and sauce cooked up for a few minutes then on the table.
Spice from the whole chilies, crunchy red pepper, celery and cashews/peanuts, earthy lentils and brown rice. perfect.
Use pre-cooked lentils, or other cooked beans like green mung beans, use Chickpeas! or seitan or Tofu. Add them at the step to add lentils. Use other vegetables like broccoli, snowpeas, eggplant etc. Double the sauce, add more chilies for more heat! This recipe is inspired my other popular Sweet and sour Lentils with mango.
This recipe is
Easy
spicy, sweet and sour
has least processed ingredients
is perfect for weekday meals.
More lentil recipes and asian recipes from the blog.
Sweet and sour lentils lettuce wraps
Massaman curry Vegetables
Spicy Orange Tofu and Peppers
Crispy Orange Cauliflower
Teriyaki Tempeh and shiitake mushrooms
Pad Thai
Kung Pao Lentils
Ingredients
For the Lentils:
- 1/2 cup dry brown lentils, washed and drained
- 1 1/2 cups water
- a generous pinch of salt
For the Sauce:
- 2-3 Tbsp soy sauce
- 2 Tbsp rice wine vinegar
- 1 Tbsp dry sherry or rice wine
- 1 tsp hoisin sauce, or use more soy sauce
- 1 tsp toasted sesame oil
- 2-3 tsp raw sugar, or use 1 to 2 Tbsp maple syrup or other sweetener
- a generous dash of lime zest, 1/4 tsp
- 2 tsp cornstarch
- 3 Tbsp water
For the vegetables:
- 2 tsp grapeseed oil or other neutral oil
- 1/2 cup chopped white or red onion
- 4 dried red chilies like arbol or red chinese, broken into halfs (or use red pepper flakes to taste)
- 3 Tbsp cashews or peanuts
- 3 cloves garlic, minced
- 1 inch knob of ginger, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 3/4 cup chopped celery
- lemon juice and black pepper, for garnish
Instructions
- Cook the Lentils: Combine the lentils, water, and salt in a saucepan. Cover and bring to a boil over medium high heat, about 6 minutes. Reduce heat to medium and cook for 20 to 25 minutes, or until the lentils are tender to preference. Let the lentils sit for 5 minutes before using. Drain excess water if needed and keep aside. Or use 1 1/4 cup cooked lentils or beans.
- Make the Sauce: Combine all the sauce ingredients into a bowl. Mix well to combine and keep aside.
- Cook the Veggies: Heat oil in a skillet over medium-high heat. When the oil is hot, add onion and chilies and cook for 3 minutes. Add the cashews or peanuts and mix for a few seconds. Add garlic and ginger and mix in. Add the peppers and celery and mix well. Cook for 3 to 4 minutes.
- Add in the sauce and cooked lentils and mix well. Add a few more tbsp water, if you like extra sauce. Reduce heat to low and cook for 3 to 4 minutes or until the sauce thickens and some is absorbed by the lentils. Taste and adjust spice and sweet. Add red pepper flakes to taste, if needed, and mix in. Garnish with a dash of lemon juice and black pepper. Serve with cooked rice or grains of choice.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this dish so much! I’m having company for dinner tomorrow night but we’ll be out & about all day, leaving little time for dinner prep. Do you think this recipe would work well in a slow cooker?
Thanks in advance!
i havent tried it in a slow cooker.
Made this today….this was awesome! Going in the rotation for sure!
I think I added too much lime zest and it slapped me in the face …. but I liked it!
I’m not much of a cook so I get thrown off with “to taste” I’m never sure how much to start with. I’d like to make his but can’t seem to find the dried chiles . Would fresh red chiles work and how much ? Or what’s a good start amount for red pepper flakes? Thanks
use 1 fresh red chile and 1/4 tsp pepper flakes. Taste the lentils and add more pepper flakes for heat.
This was the first recipe that got my husband to admit that maybe lentils weren’t so bad after all. 🙂 thank you! It’s so delicious and filling!
yay!
It is very hard for me to break myself away from your fabulous Indian cookbook, but was in the mood for something different, so gave it a shot. Wow! Very good. I think you are a genius in the kitchen. The flavors were fantastic, and what an easy and inexpensive meal to put together. Thanks for the bounty!
So glad you liked it!
This recipe is yummy I are it for my church lunch.
Wow, this was delicious! Will definitely make it again and try more recipes from your blog! Cheers!
I am a newbie (3 month) vegan and my husband is omni. This is our favourite vegan meal to enjoy together. I love making it and it freezes well if I miraculously find myself with any left overs after a couple of days. I know i will make this time and time again for many years to come. Thank you!
Thats amazing! I am so glad you love it!
I have never cooked Kung Pao because I though it only works with chicken, but I found your recipe and tried for lunch today. OMG! It was amazing!!! I have to cook once a week at least! Thank you for sharing such a great recipe.
Awesome!
I love the addition of lentils in a dish like this it adds great texture and works so well with the veggies and sauce. The whole dish was easy to prepare and tasted great. Thanks!! I’ll be making this often 😉