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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.
What kind of rice do you like to use, Richa?
I generally have long grain basmati rice cooked up to use as side, so thats what is in the pictures too.
Hi Richa! I’m a huge fan of your recipes.
I just made this for dinner and its beyond amazing!!!!!!
I am planning on freezing the leftovers, so im having my fingers crossed for it to turn well ????
Cheers
Hi Richa,
This looks mouth watering. I plan to make this weekend. Can I use normal vegetable oil if I don’t have sesame? Will that affect the taste?
Can’t wait to try it
sure.
Looking forward to making this! Do you use natural peanut butter or the Jiff kind?
natural. there are several brands that have just peanuts.
I have never commented on a food blog before but this time I had to. Closest thing to authentic tasting curry ive ever made! It’s so delicious. Thank you for this flawless recipe!
This is the 2nd recipe of yours I have made and yours is the first blog I’ve subsribed to have recipes delivered to my e-mail 🙂
Cannot wait until this is done cooking, I really love your blog and recipes!
Awesome!!
Ok, so I made the sauce with cashew butter…somehow more than half was eaten with rice before I got to the ‘cook it with vegetables’ part. Tsk
Really delish once completed!
Lentils seem to make no diff +/- ; are they there for food value? (not vegetarian myself)
Nice job with recipes & photos…can’t wait to get your book.
Thanks
Amazing! Lentils are there for protein and also to show how to use lentils in ways other than dals and curries.
I made this dish a couple nights ago with rave reviews. saved a sample to give to a friend and her husband and he said it was the best lentil dish he has ever tasted! thank you for this delicious recipe.
Awesome!!
Hey, we wanted to pump it up with more Indian spices. Love your mixes. What would you recommend that would go with the garlic/ginger/sriracha/cayenne that is already in here – cumin…turmeric…? Thanks!
cumin, cayenne and more sriracha 🙂
Thank you so much, Richa!!
Hi Richa!
We tried this dish last night and it.was.so.GOOD!
We added snow peas and a couple of cups of fresh corn that we roasted – mmmm! Next time, we hope to add chopped roasted sweet potatoes, maybe even some fresh mint.
Thank you again for another terrific recipe.
Amazing!
What type of rice did you use ?
I usually use white basmati. you can use any rice or brown rice or quinoa or cooked vermicelli noodles