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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.
Made this last night and it was delicious. The peanut sauce had just the right balance of sweet/salty/acid. Kids don’t like peppers, so I added more of the other veggies, and garbanzo beans. I used Thai basil instead of regular and loved the different flavor that added. Husband had seconds and all three picky teens loved it. I tripled the recipe and it made a ton, so I gave some to the neighbors, had some for breakfast today, and think I’ll freeze a little. Will definitely make this again. Would love to try over noodles instead of rice. I am sure it would be good over anything.
Awesome! so glad everyone loved it! and lucky neighbor! Yes the sauce goes well over noodles too. i’d put it over anything and everything 🙂
Amazing recipe family fav.. what’s the calories for this dish
I made this for dinner last night — it was SO GOOD!! My husband said he could eat it every night (although we probably won’t actually do that LOL). This dish is excellent!! Thank you so much for sharing the recipe!
I only have black lentils. Would that work?
yes, cook them till they are tender to preference and add to the sauce and simmer for a few minutes.
To say I’m “obsessed” with this recipe is an understatement. Since it was posted, this has been my “go to” recipe when I’m craving something packed with flavor and simple. I make a huge batch of it and have it for leftovers as well as for lunches with my husband (non-vegetarian or vegan) and my vegan 3 year old. It is addictive as is, I don’t make any substitutions, but I do leave out the cayenne 🙂 thank you SO much! I never would have EVER thought that all these beautiful flavors would work so well together!
10+ stars!
yay! I am so happy to hear that!! <3
Made this for dinner tonight and it was amazing! Thank you for a great vegan recipe full of flavor! I added a few more veggies: mushrooms, yellow squash, spinach and cilantro. Awesome! Can’t wait to try more of your recipes.
Awesome! So glad you love it!
WOW! I just made this using half peanut butter half cashew butter and leek instead of zucchini. The sauce is 100% delicious – thank you so much for the great recipe, Richa!
Best wishes from Switzerland. 🙂
yay!!
I made this last night and it was fantastic. Had to cut the heat a bit because I served it to my 14 month old and she loved it too.
Awesome!
Richa, I found you on instagram and I am so glad I went to check out your website. I cooked this curry for the second time today and it’s just so delicious. I don’t have tamarind sauce, but I put vinegar instead. Thank you so much for sharing your recipes!
Awesome! Thanks!
Delicious! My entire family enjoyed this dish. We used less sriacha for the kids.
Yay!