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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.
Delicious! Didn’t have basil on hand and so omitted it. No coconut milk in the house either (rare!), so used Ripple unsweetened original milk in its place. Turned out great. Terrific recipe, though your never disappoint!
awesome!
hi richa
i amde this tonight ut when i blended the peanut sauce ingredients my sauce when green du ti the cilantro ? should i not have added it in ? it tasted nice but i felt i was lacking something maybe as i dont have that sweet a tooth i should have used less cocounut milk and added something more tangy – i put a bit more peanut butter in then the recipe – what could i do and how does yours not go green ! i checked the recipe again in case i had missed anything but i hadnt , mmmm?
its the additional peanut butter, that will need more flavor in terms of salt, tang etc. I use loosely to moderately packed cilantro. with lesser amount the color is less green. Color doesnt really matter. Alsocheck your peanut butter, some pb have sugar added in, which will increase th sweetness of the sauce
I have both peanut and nut allergy….what do you recommend as substitutions?
sunflower seed butter is a great sub
I have a bag of key limes, do you think they could be used instead of kaffir or regular limes? Thanks!
yes
I made this last night. Delicious recipe, Thank you x
yay
WOWZA!!! Amazing recipe! Couple of modifications I made: I used powdered peanut butter (2:1 ratio PB2:peanut butter), light coconut milk and I added kaffir line leaves to the sauce. Holy moly. My new fave. THANK YOU!!!
awesome!
Made this two weeks in a row – SO good!!!!
yay!
This recipe is sooo good! It has become a staple in my house. Sometimes I will add kale and/or cauliflower to the mix too.
yay!
The sauce is quite good, but the lentils made it pasty and gritty which, IMHO is not a texture that compliments this flavour of sauce. I will use this sauce with a peanut or cashew stir fry, and replace the lentils with tofu or shelled edamame for protein, and pair it with rice or noodles. I found that the sauce recipe made enough to double the vegetables called for, otherwise the veggies were swimming in the sauce, which is super high in fat, so for me, the less sauce per serving the better.
I also doubled the garlic called for, replaced the cilantro with italian parsley.
yes, definitely use the sauce however you like. I wouldnt describe the lentil texture as gritty, and lentils might get pasty if you overcook. once just cooked, they are a great addition tothe sauce for me. You can use anything in the sauce based onyour texture preference. People have also made it with brown lentils which dont get pasty.
This is so good but very spicy and makes a LOT of sauce. I used cauliflower instead of zucchini and it was great
Reduce the sriracha and other heat ingredients. There is a lot of overall flavor, so you can omit or reduce the heat