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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.
I LOVE this recipe so much I make it at least once a week. Like some other readers though I just heap in the sriracha.
Loved this dish. I have made many recipes from your book and all have brought pleasure. You are opening the taste buds of this Greek girl to the flavors of the world.
Made this tonight, it was amazing! Tasted the sauce before combining with lentils and it was honestly as good as or better than the Thai we get at restaurants. Found your recipes through Insta, glad I did. Don’t need animal products when you can eat this well plant based.
Disregard my confusing peanut vs almond question…was comparing 2 different recipes.
FYI, made this for Sunday lunch. Delicious!
Love your recipes; haven’t tried one that hasn’t been great. As a newly hatched vegan, I find myself searching for your recipes first. Quick question – if choosing almond butter as an alternative, would swapping peanuts for almonds make sense or does the flavor suffer?
Made this tonight – with roasted cauliflower, eggplant and carrot. The sauce is spicy and fresh – delicious. Going into the regular rotation.
awesome!
The BEST vegan recipe I’ve made to date, thanks so much
awesome! Thanks!
Wow, I loved this so much! Thank you!
Absolutely delicious! We have used the sauce with Tofu or with Quorn…and with veggies. Gorgeously tasty.
I had forgotten to buy Sriracha sauce, so used Tabasco sauce ( hope that is not sacrilidge!!!).
Also have gone half and half peanut butter and home-made cashew cream.
This is our favourite vegan dish since we went vegan. Love your site 🙂
have just bought your book. My non Vegan husband loves your food.
This has been a regular in our dinner rotation for years and I thought I should leave a comment. It’s delicious! We really love it. We just use a bag of California blend veggies (broccoli, cauliflower and carrots) along with peppers and onions. I like the idea of blending in dates mentioned above. I’ll try that next time. Thanks for an awesome, healthy and hearty meal!!!