Spicy Kung Pao Lentils with a delicious kung pao sauce, veggies and cooked lentils. Easy 30 minute weeknight dinner. Gluten-free Vegan Recipe. Note: If you find lentils too earthy, double the sauce, or use other legumes like chickpeas.
You knew this was coming right. a spicy kung pao sauce and vegetables and lentils!
The whole meal including the brown rice came together in like 40 minutes. The Lentils were put in their saucepan, brown rice in a pressure cooker. then I chopped up veggies, made the sauce, listened to some songs. Then when the lentils were almost done, I heated up the skillet for cooking the vegetables. While the vegetables got cooked, the lentils were ready and the brown rice was off heat and waiting on natural pressure release. Lentils and sauce cooked up for a few minutes then on the table.
Spice from the whole chilies, crunchy red pepper, celery and cashews/peanuts, earthy lentils and brown rice. perfect.
Use pre-cooked lentils, or other cooked beans like green mung beans, use Chickpeas! or seitan or Tofu. Add them at the step to add lentils. Use other vegetables like broccoli, snowpeas, eggplant etc. Double the sauce, add more chilies for more heat! This recipe is inspired my other popular Sweet and sour Lentils with mango.
This recipe is
Easy
spicy, sweet and sour
has least processed ingredients
is perfect for weekday meals.
More lentil recipes and asian recipes from the blog.
Sweet and sour lentils lettuce wraps
Massaman curry Vegetables
Spicy Orange Tofu and Peppers
Crispy Orange Cauliflower
Teriyaki Tempeh and shiitake mushrooms
Pad Thai
Recipe Card
Kung Pao Lentils
Ingredients
For the Lentils:
- 1/2 cup (96 g) dry brown lentils washed and drained
- 1 1/2 cups (375 ml) water
- a generous pinch of salt
For the Sauce:
- 2-3 Tbsp (2 to 3 Tbsp) soy sauce
- 2 Tbsp rice wine vinegar
- 1 Tbsp dry sherry or rice wine
- 1 tsp hoisin sauce or use more soy sauce
- 1 tsp toasted sesame oil
- 2-3 tsp (2 to 3 tsp) raw sugar or use 1 to 2 Tbsp maple syrup or other sweetener
- a generous dash of lime zest 1/4 tsp
- 2 tsp cornstarch
- 3 Tbsp water
For the vegetables:
- 2 tsp grapeseed oil or other neutral oil
- 1/2 cup (75 g) chopped white or red onion
- 4 dried red chilies like arbol or red chinese broken into halfs (or use red pepper flakes to taste)
- 3 Tbsp cashews or peanuts
- 3 cloves garlic, minced
- 1 inch knob of ginger, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 3/4 cup (75.75 g) chopped celery
- lemon juice and black pepper, for garnish
Instructions
- Cook the Lentils: Combine the lentils, water, and salt in a saucepan. Cover and bring to a boil over medium high heat, about 6 minutes. Reduce heat to medium and cook for 20 to 25 minutes, or until the lentils are tender to preference. Let the lentils sit for 5 minutes before using. Drain excess water if needed and keep aside. Or use 1 1/4 cup cooked lentils or beans.
- Make the Sauce: Combine all the sauce ingredients into a bowl. Mix well to combine and keep aside.
- Cook the Veggies: Heat oil in a skillet over medium-high heat. When the oil is hot, add onion and chilies and cook for 3 minutes. Add the cashews or peanuts and mix for a few seconds. Add garlic and ginger and mix in. Add the peppers and celery and mix well. Cook for 3 to 4 minutes.
- Add in the sauce and cooked lentils and mix well. Add a few more tbsp water, if you like extra sauce. Reduce heat to low and cook for 3 to 4 minutes or until the sauce thickens and some is absorbed by the lentils. Taste and adjust spice and sweet. Add red pepper flakes to taste, if needed, and mix in. Garnish with a dash of lemon juice and black pepper. Serve with cooked rice or grains of choice.
Video
Notes
Nutrition
jennifer taylor
Super great–I get so tired of my typical savory beans recipes…and I eat A Lot of Beans! This is a lovely change with the hoisin sauce, very versatile on the vegetables added, and to my delight, the lentils are mega delicious in this Chinese sauce and ginger, etc.
Thank you for adding a very healthy and exotic touch to my lentil world.
Vegan Richa Support
of course! thank you for making it.
S
I haven’t tried this yet but this is very helpful in my quest to make food interesting for my family. Well, let’s face it. For me too. 🙂 This looks delicious. I plan to make this for tomorrow’s lunch. Thank you for posting.
Vegan Richa Support
can’t wait to hear what you think!
Nicky
Wow. So glad we gave this a go. Wouldn’t have thought to use lentils this way but it was so tasty and felt really healthy at the same time. Yummy!
Vegan Richa Support
Thank you!
Kathy
I love this recipe! Even my confirmed carnivores ask for it regularly. I share this recipe with people who are just trying vegan cuisine and always get the same reaction – they love it, even the ones who claim to not like lentils! Thanks so much for your amazing recipes!
Vegan Richa Support
Great to hear! Thank you Kathy.
Heather Nelson
Would jalapeño peppers work?
Richa
Yes but don’t use too much
Laura
Just had this tonight, and we have had it before. A tasty, balanced dish, and the leftovers will be just as good. Thanks for all you do to produce excellent recipes.
Vegan Richa Support
thanks for popping in
Camila
LOVE this recipe. I am obsessed with lentils but usually cook them with more Indian or French flavors (or even Italian for bolognese). This fresh take is the bomb and super easy. The step by step instructions were very simple to follow. Thank you for this!
Vegan Richa Support
perfect ❤️❤️
nisha patel
this was delicious! No need to order out any more. Your recipies are AHHHHHmazing! thank you for your blog!
Kate
Delicious! And super easy. This will be a staple!
Eric Lovelace
Richa,
So many of your recipes have fed our family.
It is an honor to leave a comment for you.
I admire your giftedness and appreciate how you share it with the world.
I saved this recipe more than a year ago and finally made it – fantastic. Used garlic-chili sauce for heat, added a zucchini we got at the farmers market yesterday, served over basmati. Will probably make it every 6 weeks or so.
*Thanks* for another great meal!
Vegan Richa Support
wow – good things come to those who wait. I love that garlic chili! 🌶 🌶
Mims
Of course, I modified due to missing ingredients. No green pepper, used two carrots, thinly sliced. Omitted oil due to diet restrictions..did not miss. Used chili garlic sauce instead of chili peppers. Add sesame seeds instead of other nuts. Big hit! will become part of our regulation rotation. Easy dinner over quinoa or brown rice. Look forward to making again with the green pepper.
Sue
Hadn’t made this in years, and I really missed it. We love this recipe. Thanks Richa.
Ilaria
Hi Richa, as always you create incredibly inspiring recipes, for which i’m grateful!! What other veggies would you suggest to use, whn bell pepper are not in season (like in my case, in Italy)?
Thanks in advance and I wish you great winter holidays ahead!!
Ilaria
Vegan Richa Support
thank you! eggplant, zucchini, any mushrooms, or broccoli would be nice
Trish
Very pleased with this recipe. It’s vegan, but the lentils give it a beefy texture; and, the sauce was amazing! Will make again and again.
Vegan Richa Support
amazing !!
Rosina
Love it!! One of our favourite recipes, so flavourful and delicious.
Vegan Richa Support
that’s what I love to hear!!
Niki
Love this recipe!
Vegan Richa Support
So happy to hear 😁
Pauline
I tried this recipe and my family loved it. It’s easy and delicious and I will definitely be cooking this meal again
Vegan Richa Support
Thank you Pauline i’m sure that they’re already looking forward to it.
SandraM
Dang!! Made this for dinner and it was superb with brown rice! I finished it off with a squeeze of lime. Already looking forward to leftovers and it’s only Monday!! 😄
Vegan Richa Support
only Monday – love it!!! WOW – PAO!!
Diann Fariss
Very tasty dish I have made more than once.
Vegan Richa Support
Pao!!! wow, thanks for trying it out ! (more than once!
MG
How much is a serving
Richa
3 servings. You can also change it in the recipe on the blog and it changes the ingredients.
Joani Hayward
Do not change anything. This recipe is spectacular!
Maneesha
Great recipe! I made this for dinner, and loved it! Packed with protein and flavor! Thanks Richa!
Leianna
Absolutely delicious. Didn’t change a thing. My family loved it. Thank you so much.
Richa
thanks!
Jennifer
Hi, I really wanted to try this recipe but I don’t like bell pepper. What vegs do you recommend as a substitute? Thanks
Richa
use zucchini or other veggies
KJ
Absolutely LOVED this recipe!!!! This will be going into our weekly staple collection.
Richa
thanks!
Sarah
I’ve made this twice in the past week (and also the sweet and sour lentils) and I love this dish. It’s super flavorful and easy to make too. Definitely a new go-to meal for me. I’ve been recommending your site and cookbooks to those looking to eat more vegan meals. Everything is so delicious! Thank you!
Richa
awesome Thanks!
Tonya Lockman
I was craving some legumes in my life so I cooked this for dinner. I had no wine, rice or other at my disposal so I added in a bit more rice wine vinegar. Close enough? Used broccoli in place of red bell pepper Also substituted lime juice for lime zest. Served over brown rice. Very tasty!