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    Home » Asian Vegan Recipes

    Kung Pao Lentils

    Published: Jan 13, 2015 · Modified: Feb 6, 2018 by Richa 126 Comments

    Jump to Recipe   Print Recipe

    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.

    Jump to Recipe   

    Kung Pao Lentils |Vegan Richa

    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.

    Kung Pao Lentils with a delicious hot kung pao sauce. Easy 30 minute weeknight dinner | VeganRicha.com #vegan #glutenfree

    Spicy Kung Pao Lentils with a delicious kung pao sauce, veggies and cooked lentils. Easy 30 minute weeknight dinner |Vegan Richa

    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

    Kung Pao Lentils |Vegan Richa

     

     

    Recipe Card

    Kung Pao Lentils over brown rice on a black plate with chopsticks
    Print Recipe
    4.90 from 55 votes

    Kung Pao Lentils

    Spicy, sweet, and sour Kung Pao Lentils come together with a delicious kung pao sauce, veggies, and cooked lentils. This is a super easy one pot, 30 minute weeknight dinner that is gluten-free and vegan.  The earthy lentils and Asian flavors of garlic, ginger, and soy sauce work perfect together.  Serve these vegan lentils with brown rice to turn it into a complete meal!
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Course: Entree
    Cuisine: Chinese
    Keyword: Kung Pao Lentils
    Servings: 3
    Calories: 283kcal
    Author: Vegan Richa

    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

    I used Brown Basmati Rice with the lentils: Make it in pressure cooker. Add 1 cup washed brown rice, scant 1 1/2 cup water, a generous pinch of salt, and a few drops of oil to the pressure cooker. Close the lid and cook for over medium high heat until the pressure reaches and then over low-medium heat, total 18 to 19 minutes. (1 whistle and then 13 to 14 minutes over low-medium heat). Let the pressure release naturally.
    Nutritional values based on one serving.

    Nutrition

    Nutrition Facts
    Kung Pao Lentils
    Amount Per Serving
    Calories 283 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Saturated Fat 1g6%
    Sodium 413mg18%
    Potassium 672mg19%
    Carbohydrates 37g12%
    Fiber 12g50%
    Sugar 9g10%
    Protein 12g24%
    Vitamin A 1680IU34%
    Vitamin C 87.6mg106%
    Calcium 51mg5%
    Iron 3.6mg20%
    * Percent Daily Values are based on a 2000 calorie diet.

     

    Kung Pao Lentils |Vegan Richa

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

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    1. jennifer taylor

      May 06, 2023 at 12:20 pm

      5 stars
      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.

      Reply
      • Vegan Richa Support

        May 11, 2023 at 7:03 pm

        of course! thank you for making it.

        Reply
    2. S

      January 07, 2023 at 8:35 pm

      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.

      Reply
      • Vegan Richa Support

        April 03, 2023 at 8:14 pm

        can’t wait to hear what you think!

        Reply
    3. Nicky

      November 27, 2022 at 1:52 am

      5 stars
      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!

      Reply
      • Vegan Richa Support

        November 30, 2022 at 11:03 am

        Thank you!

        Reply
    4. Kathy

      August 25, 2022 at 5:28 am

      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!

      Reply
      • Vegan Richa Support

        September 03, 2022 at 1:53 pm

        Great to hear! Thank you Kathy.

        Reply
    5. Heather Nelson

      May 03, 2022 at 5:28 am

      Would jalapeño peppers work?

      Reply
      • Richa

        May 03, 2022 at 11:23 pm

        Yes but don’t use too much

        Reply
    6. Laura

      January 21, 2022 at 5:24 pm

      5 stars
      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.

      Reply
      • Vegan Richa Support

        January 28, 2022 at 2:56 pm

        thanks for popping in

        Reply
    7. Camila

      October 14, 2021 at 3:30 pm

      5 stars
      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!

      Reply
      • Vegan Richa Support

        October 18, 2021 at 10:51 am

        perfect ❤️❤️

        Reply
    8. nisha patel

      August 03, 2021 at 3:52 pm

      5 stars
      this was delicious! No need to order out any more. Your recipies are AHHHHHmazing! thank you for your blog!

      Reply
    9. Kate

      June 15, 2021 at 12:25 pm

      5 stars
      Delicious! And super easy. This will be a staple!

      Reply
    10. Eric Lovelace

      June 02, 2021 at 3:30 pm

      5 stars
      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!

      Reply
      • Vegan Richa Support

        June 04, 2021 at 11:54 am

        wow – good things come to those who wait. I love that garlic chili! 🌶 🌶

        Reply
    11. Mims

      April 10, 2021 at 7:24 pm

      5 stars
      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.

      Reply
    12. Sue

      January 01, 2021 at 4:58 pm

      5 stars
      Hadn’t made this in years, and I really missed it. We love this recipe. Thanks Richa.

      Reply
    13. Ilaria

      December 21, 2020 at 1:08 am

      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

      Reply
      • Vegan Richa Support

        December 22, 2020 at 12:45 pm

        thank you! eggplant, zucchini, any mushrooms, or broccoli would be nice

        Reply
    14. Trish

      October 12, 2020 at 9:00 pm

      5 stars
      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.

      Reply
      • Vegan Richa Support

        October 13, 2020 at 12:33 pm

        amazing !!

        Reply
    15. Rosina

      September 16, 2020 at 3:32 am

      5 stars
      Love it!! One of our favourite recipes, so flavourful and delicious.

      Reply
      • Vegan Richa Support

        September 16, 2020 at 11:42 am

        that’s what I love to hear!!

        Reply
    16. Niki

      September 12, 2020 at 8:11 am

      5 stars
      Love this recipe!

      Reply
      • Vegan Richa Support

        September 13, 2020 at 5:19 pm

        So happy to hear 😁

        Reply
    17. Pauline

      August 26, 2020 at 11:38 am

      5 stars
      I tried this recipe and my family loved it. It’s easy and delicious and I will definitely be cooking this meal again

      Reply
      • Vegan Richa Support

        August 28, 2020 at 12:51 pm

        Thank you Pauline i’m sure that they’re already looking forward to it.

        Reply
    18. SandraM

      August 10, 2020 at 3:49 pm

      5 stars
      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!! 😄

      Reply
      • Vegan Richa Support

        August 10, 2020 at 4:35 pm

        only Monday – love it!!! WOW – PAO!!

        Reply
    19. Diann Fariss

      July 29, 2020 at 4:30 am

      5 stars
      Very tasty dish I have made more than once.

      Reply
      • Vegan Richa Support

        July 29, 2020 at 9:30 pm

        Pao!!! wow, thanks for trying it out ! (more than once!

        Reply
    20. MG

      March 08, 2020 at 2:48 pm

      How much is a serving

      Reply
      • Richa

        March 08, 2020 at 2:51 pm

        3 servings. You can also change it in the recipe on the blog and it changes the ingredients.

        Reply
    21. Joani Hayward

      February 17, 2020 at 4:40 pm

      5 stars
      Do not change anything. This recipe is spectacular!

      Reply
    22. Maneesha

      January 30, 2020 at 1:46 pm

      5 stars
      Great recipe! I made this for dinner, and loved it! Packed with protein and flavor! Thanks Richa!

      Reply
    23. Leianna

      January 27, 2020 at 12:38 am

      5 stars
      Absolutely delicious. Didn’t change a thing. My family loved it. Thank you so much.

      Reply
      • Richa

        January 27, 2020 at 5:04 pm

        thanks!

        Reply
    24. Jennifer

      November 04, 2019 at 11:19 pm

      Hi, I really wanted to try this recipe but I don’t like bell pepper. What vegs do you recommend as a substitute? Thanks

      Reply
      • Richa

        November 04, 2019 at 11:46 pm

        use zucchini or other veggies

        Reply
    25. KJ

      October 06, 2019 at 5:11 pm

      5 stars
      Absolutely LOVED this recipe!!!! This will be going into our weekly staple collection.

      Reply
      • Richa

        October 06, 2019 at 9:33 pm

        thanks!

        Reply
    26. Sarah

      June 26, 2019 at 4:29 pm

      5 stars
      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!

      Reply
      • Richa

        June 26, 2019 at 10:52 pm

        awesome Thanks!

        Reply
    27. Tonya Lockman

      April 24, 2019 at 7:25 pm

      5 stars
      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!

      Reply
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