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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.
Absolutely incredible and SO easy! I didn’t have any fresh herbs so I left those out. I used maple syrup instead of regular sugar, and used lite coconut milk to make it less fattening. I also sautéed my veggies in water to make it oil free. Will definitely make again. Could easily sub out other veggies for whatever you have on hand. Will definitely make again.
🙂 yay!
This dish is INCREDIBLE!!!!! I used red & green bell peppers, a white onion, broccoli, zucchini, and yellow squash for my veggies. I ate way more than I intended because it tasted soooo freaking good. Absolutely am going to be adding this to my regular recipe roster!!
yay! thank you!
This is such a yummy recipe! We toned the spice down a little and subbed cauliflower in for peppers but SO yummy. My family loved it.
Thrilled that it was a hit with the family!
I’m making this for the 2nd time later this evening, absolutely loved it the first time, the flavour of this dish is supreme!
I’m so happy to hear!
Delicious recipe! I am just starting to cook vegetarian, and this was perfect! I am a “lazy” cook, so didn’t measure veggies, so added most of 1/2 an onion I had leftover in my fridge, 2 carrots, 1 pepper, 1 zucchini, extra basil. There was plenty of sauce for it all. Thank you for the wonderful recipe!
I’m so glad you enjoy!
This is amazing! I just made it for dinner, and I am so looking forward to having leftovers tomorrow night. Thanks for another amazing recipe, Richa!
Thank you!
This is incredibly delicious. I thought the zucchini wouldn’t be cooked enough, but it was still a little crunchy which is exactly what was needed. Love your recipes…I have all 3 of your books and love them all.
love al dente, right , thanks Andrea
I absolutely LOVE the flavours of this dish.
I have it on repeat and usually make it once a month.
I have tweeked it a bit because we love the sauce and when coconut milk is added the sauce is watered down. Sooooo I keep the sauce separate and add oat milk ti thin it out.
I layer to serve
Lentils, veg and sauce.
yummy, nice monthly tradition
So delicious, as is everything Richa publishes! As a note, I did double the sriracha and the cayenne, but that’s personal preference.
thanks Kate 🌶
Absolutely incredible!!! Thank you so much! Super delicious
❤️❤️❤️❤️
Really good. All of the kids complained when they saw it but they all asked for seconds. I quadrupled the recipe and it fed a family of 7 with a ton of leftovers.
Yay! So glad they tried it and loved it !