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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 had some broccoli that needed to be eaten, warmed up some leftover rice, and ate it with the sauce! 🙂
The sauce turned out so so good! Will definitely make this recipe next time (with all the ingredients).
Thank you so much for your work and your recipes. The world is total chaos right now and I find comfort in cooking your recipes for myself (and loved ones) :)))
Perfect !
So good and so easy. Didn’t have coconut milk on hand, so I blended silken tofu and coconut flakes until smooth and that worked pretty well! My husband usually doesn’t like any lentil dishes but he requested a repeat for this one!
good to know , nice
Very nice
Thanks Marie =)
This seemed like a daunting recipe, but once I bought the sriracha, everything came together very fast and I really enjoyed making it too. Amazing taste.
A great vegetarian recipe. My husband has two “asks” for vegetarian – that it be flavorful (some heat) and fill him up….this recipe delivered. We are pretty new to using lentils and so far we are amazed at how many different recipes and flavors we can make with them! Thanks for a great recipe!
perfect, I appreciate your feedback
Delicious! Thank you, Richa🤗
thanks for popping in ♡
Hi… can you freeze this?
Absolutely
Very delicious! Thank you for sharing your recipes.
May I know the metric portion per serving(in gram) please?
Serving sizes are not calculated in weight. They are just suggested sizes like serves 2 or 4
Fresh or dried cilantro? Thanks so much!
Always fresh
Thank you. I’m very grateful for your recipes. As I switch to Whole Foods plant based, your recipes are my top go to. They are delicious.
SUCH a great recipe. The sauce is so creamy and a perfect blend between sweet, spicy, and tart.
Awesome !
This may be a silly question, but can you use regular (brown or green) lentils instead of red lentils? I can’t find red in any of my local grocery stores.
Yes. They will cook in 30 to 40 mins. Once cooked mix them into the sauce