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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.
Recipe looks delicious! Can I use canned lentils?
yes
Is this good for lowering high cholesterol?
dont know
Do you prefer the canned coconut milk or coconut milk in the carton for this recipe? Thanks!
I just saw your response above regarding the coconut milk. My apologies, I must have missed that the first time I read the comments.
One word. Delicious!!!!!
Thank you!!
Would it be ok to omit the sugar? I am trying to minimize added sugars in my diet right now and was wondering omitting the sugar would significantly alter the taste of the dish.
It does add a balance to the flavor. You can blend in 2 dates or some maple syrup
This is absolutely delicious. My partner kept saying our home spelled like a yummy restaurant. I didn’t have time to cook up lentils so I used chickpeas. I also put in cauliflower. I will definitely make this again.
Thats awesome!
I made this and it was much appreciated by the everyone. Lentils make this super filling and a satisfying recipie altogether. Thanks so much!
Thank you so much for this recipie! I got all the ingredients to make this for dinner tonight. I will be posting this and leaving your website for information (instagram:Instacleanfoods); this was so thoroughly informative. Thanks again!
This is the BEST peanut sauce recipe I have ever made – I was literally dancing in my chair. Thanks Richa for the delicious vegan recipes!!!
this pb sauce is so good!!
Ummmmm ….. wowzers!!! I’m in love 🙂 So simple and flavourful … thank you for this wonderful recipe!!
Third recipe of yours I made with success. I didn’t have tamarind, so I used rice vinegar like someone mentioned. I cheated by using ginger paste and minced my garlic that way I didn’t have to wash a blender. Ingredients for the Almond sauce blended well with the heat. All the flavours came together beautifully and taste phenomenal. Thanks for sharing your delicious recipes.
Awesome!! yes this nut butter sauce is amazing even with adjustments!