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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 tonite and it did not disappoint!!! thought I would have a little… had a lot!! YUM! I used a bunch of kale in place of the zucchini and the fresh basil I added on top, really made it sing 🙂 thanks Richa!!
Hi, this recipie looks amazing and I love how you have made it more nutritious my adding lentils. What other veggies could you use? And we like things spicy in our house so would you just use more Siracha?
Thanks!
Yes more Sriracha or red pepper flakes.
Any seasonal veggies would work too. Broccoli, zucchini, summer squash, cauliflower, mushrooms, carrots, sweet potato, cabbage, greens.
I made this tonight. I read through the ingredients and I knew it would be good. I give this recipe a womping 100 stars.
My family loved this. I am making this again and again and again and again and again and again…….and AGAIN.
Thanks for the recipe.
I have 1.5 year old twins who love veg but hate legumes. I found this recipe while searching for ways to “hide” lentils in sauce. This was so delicious! The whole family loved it. I used natural PB (just blended peanuts) and added some fresh spinach at the end. Perfect recipe, thanks!
yay! awesome!
Im so glad I found your recipe on Pinterest. I’m eating this as I type and its fantastic. The peanut sauce is heaven. I’m thinking of using the sauce to make peanut soba noodle bowls. Thanks for the awesome recipe.
Awesome recipe! Just made it for dinner and my husband who was on a diet is now onto his third serves ☺️
Just made this…….absolutely delicious!!!
I made this last night – delicious! Followed everything exactly for the sauce except I realized after the sauce was made I forgot to add cilantro, so I am using that as an added garnish. For the vegetables I did not measure them out and just chopped and added whatever I had bought so there’d be no leftovers. I did however use eggplant instead of zucchini since I love eggplant. Overall, really enjoying the dish – serving it over brown rice.
Did anyone do/know a calorie count per serving?
Thanks, Richa!