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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.
Hi – I wanted to make this dish but with Tofu in it….any recommendations on how?
you can pan fry the tofu or bake the tofu and keep ready. add to the sauce when the recipe says to add the lentils.
Great! Thank you! 🙂 Will try this recipe over the weekend!
This sounds like a great recipe I’d like to try, but I don’t like food that is spicey “hot”. Can I make it without some of the “hot” ingredients and still have it taste good? Which ingredients would I leave out? Thanks!
Hi Jun. The sauce is quite mild with the cooling coconut milk and peanut butter and the hot ingredients are mainly adding some flavor. You can omit the cayenne and use less of the Sriracha.
How do you think this would freeze if I made extra to reheat another time? Looks AMAZING, but I like to make recipes that I can double, freeze and reheat on another day if I can! 🙂 Thanks!
it should freeze fine.
Thank you! Plan to make today or tomorrow and will repost with some love for the recipe, I’m sure! 😉 Looks fantastic!
Oh man, this meal was amazing! Was so glad I made extra to freeze for a quik meal another evening! Thank you!!
Yay! so glad you loved it!
Just made this for lunch along with cauliflower rice and it was SO SO GOOD. Thank you 🙂
yay!
I made this for dinner tonight and it was delicious! I love how you added lentils to it. Thanks for sharing this recipe.
Yay!
I made this tonight and threw in a teaspoon of red curry paste. Oh my god, I wanted to just drink the sauce right out of the blender jar (I may or may not have taken a few sips). The most delicious thing I’ve ever tasted, in fact, I believe this is what heaven tastes like.
yay! awesome!! yes the red curry paste is a good sub for the lemongrass and heat spices!
This recipe was absolutely delicious! It took me about half an hour to prepare and I will definitely be adding it to my regular rotation of meals! Thanks!!
Awesome!!
If I were to use raw peanuts as opposed to peanut butter, what measurement would you suggest?
double the peanuts and make peanut butter in a food processor. use a little oil if needed until smooth. use the amount of the peanut butter listed.
thank you!! i will be making it this week and will let you know how it goes 🙂
LOVE LOVE LOVE this recipe!!!! I just made it for dinner and I can’t get enough of it. I add sweet potato and kale, YUMMMM. Thank you so much for sharing it with us.
Awesome! Sweet potato with the peanut sauce sounds great!