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Veggies and Lentils in Peanut Sauce. Easy weeknight meal. Yes, add lentils to Thai Peanut Butter Sauce! Use other nut butters. Vegan Gluten-free Soy-free Yeast-free Corn-free Recipe
You know what goes well with that delicious peanut sauce, yes lentils! Red lentils cook up super quick. Meanwhile, stir fry some veggies, blend up the peanut sauce, throw everything in the same skillet and serve unsuspecting people! Serve over rice or grains of choice or wide noodles of choice. You want to pick up as much sauce as possible!
You know this was coming right? Lentils in everything! Lentils are much easier to digest and ready within minutes. You can also make this with cooked brown lentils, cooked chickpeas etc. Simmer in the sauce longer so the bigger beans pick up the flavors. Or add Tofu or steamed tempeh and simmer for a bit.
More Lentil and Peanut Recipes from the blog
- Crunchy Salad with Firecracker Chickpeas and Peanut sauce
- Vegan Carrot Peanut Soup
- Thai Layered Dip. Vegan Recipe
- Kung Pao Lentils
- Sweet and Sour Lentils and Peanut Mango Lettuce Wraps.
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Veggies and Lentils in Peanut Sauce
Ingredients
For the peanut or almond sauce:
- 4 tbsp or more peanut butter or almond butter, I usually use almond butter
- 2 inch piece of fresh ginger, coarsely chopped
- 2 cloves of garlic
- 1 tablespoon soy sauce, or use coconut aminos to make soy-free
- 1 to 2 tsp lime juice
- zest of 1/2 a kaffir lime , or regular lime
- 2 tbsp chopped cilantro
- 1/4 tsp tamarind concentrate, optional
- 2 to 3 teaspoons Sriracha sauce or asian chili sauce, to taste
- 1/4 tsp or more cayenne
- 1/4 tsp salt
- 1 Tbsp or more sugar
- 1/2 tsp sesame oil
- 1 cup coconut milk
For the lentils:
- 1/2 cup masoor dal, quick cooking split lentils, washed and drained
- 1.5 cups water
For the Veggies:
- 2 tsp oil
- 1/3 cup sliced red or white onion
- 1/2 cup thinly sliced red bell pepper
- 1/4 cup sliced carrots
- half a zucchini thinly sliced
- 1 Tbsp fresh basil sliced
Instructions
- Blend all the ingredients under peanut sauce until smooth. Taste and adjust salt, sweet and spice if needed. Keep aside.
- Cook the lentils in 1.5 cups of water with a dash of salt and sugar, over medium heat for 10 minutes. The lentils will cook to just about done. If they are crunchy, cook a minute or so longer. Drain and keep aside.
- Meanwhile, in a large skillet, add oil and heat over medium-high heat. Add onions and cook until translucent. 3 to 4 minutes.
- Add bell peppers and carrots and cook for another 2 minutes, Add in the zucchini and basil. Add some baby greens like spinach if you like.
- Add the peanut sauce and mix well. Add the lentils and mix in. Reduce heat to medium and bring the sauce to a boil. About 4 minutes.
- Taste and adjust salt, sweet and spice. Check if the lentils are cooked to preference. Cook longer for softer lentils. Take off heat. Cover and let sit for another few minutes. Garnish with pepper flakes or cayenne and serve over rice, grains or wide noodles of choice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What kind of coconut milk do you suggest? Will unsweeten so delicious work?
Looks delicious!
Yes you need unsweetened regular coconut milk in a can. So delicious has lite or regular coconut milk, the small cartons that are just coconut milk or coconut and water. other cartons have stabilizing ingredients, which might not give a creamy enough result.
Lovely! What a delicious sauce! I didn’t have any limes, so I substituted lemon juice and peel.
Made this tonight one word yummmmmm thank you for great recipe.
Love, Love, Love this recipe. I have a question though, canned coconut milk or can I save calories and use the kind I find in the refrigerator section by the almond milk?
You can use either. I usually use canned full fat
My goodness ???? Made this dish today, absolutely delicious ???????????????? I doubled recipe because husband eats like a horse???? Can’t wait to try more of your recipes????Thank you for sharing????
Awesome!
This recipe has become one of my go-to’s for dinner. Tastes great over wide noodles. Seriously so much flavor, good spice, and hearty. Love love love this recipe! Thank you for posting!
Awesome! Thanks!
This is one of my favorite dishes, I make it all the time! Question…have you ever tried freezing it? (looking for freezer friendly dishes for after baby arrives) thanks!
I have frozen the sauce in meal batches as i use it to make this and the peanut sauce fried rice for a quick meal. I would store the lentils separately as the reheating can break them down too much to make it more like lentil peanut soup.
WOW! I mean, I don’t usually leave random comments, but WOW! This was so delicious! Thank you so much for sharing this amazing recipe. It’s definitely going to be one of our new favourites! xx