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    Home » Asian Vegan Recipes

    Veggies and Lentils in Peanut Sauce

    Published: Aug 20, 2015 · Modified: Feb 14, 2018 by Richa 296 Comments

    Jump to Recipe   Print Recipe

    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

    Jump to Recipe   

    Veggies and Lentils in Peanut Sauce | Vegan Richa #vegan #glutenfree #protein Easy weeknight meal. Yes, add lentils to Thai Peanut Butter Sauce! Use other nut butters for variation

    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. 

    Veggies and Lentils in Peanut Sauce | Vegan Richa

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    Veggies and Lentils in Peanut Sauce | Vegan Richa #vegan #glutenfree #soyfree #lunch #lentils

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    Veggies and Lentils in Peanut Sauce | Vegan Richa #vegan #glutenfree #plantprotein #lentils Easy weeknight meal. Yes, add lentils to Thai Peanut Butter Sauce! Use other nut butters for variation

    Veggies and Lentils in Peanut Sauce | Vegan Richa #glutenfree #veganricha #vegan
    Print Recipe
    4.95 from 100 votes

    Veggies and Lentils in Peanut Sauce

    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
    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Course: Main
    Cuisine: Thai
    Servings: 2
    Calories: 590kcal
    Author: Vegan Richa

    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 (1 or 2 tsp) lime juice
    • zest of 1/2 a kaffir lime or regular lime
    • 2 tbsp chopped cilantro
    • 1/4 tsp (0.25 tsp) tamarind concentrate optional
    • 2 to 3 teaspoons (2 to 3 tsp) Sriracha sauce or asian chili sauce to taste
    • 1/4 tsp (0.25 tsp) or more cayenne
    • 1/4 tsp (0.25 tsp) salt
    • 1 Tbsp or more sugar
    • 1/2 tsp (0.5 tsp) sesame oil
    • 1 cup (226 ml) coconut milk

    For the lentils:

    • 1/2 cup (96 g) masoor dal, quick cooking split lentils washed and drained
    • 1.5 cups (375 ml) water

    For the Veggies:

    • 2 tsp oil
    • 1/3 cup (4.67 g) sliced red or white onion
    • 1/2 cup (74.5 g) thinly sliced red bell pepper
    • 1/4 cup (32 g) 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

    Nutritional values based on one serving

    Nutrition

    Nutrition Facts
    Veggies and Lentils in Peanut Sauce
    Amount Per Serving
    Calories 590 Calories from Fat 279
    % Daily Value*
    Fat 31g48%
    Saturated Fat 9g56%
    Sodium 844mg37%
    Potassium 1023mg29%
    Carbohydrates 56g19%
    Fiber 20g83%
    Sugar 14g16%
    Protein 21g42%
    Vitamin A 4130IU83%
    Vitamin C 68.9mg84%
    Calcium 168mg17%
    Iron 5.2mg29%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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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

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    1. Amie B

      January 02, 2023 at 5:46 am

      5 stars
      I’m making this for the 2nd time later this evening, absolutely loved it the first time, the flavour of this dish is supreme!

      Reply
      • Vegan Richa Support

        January 04, 2023 at 2:09 pm

        I’m so happy to hear!

        Reply
    2. Holly

      December 16, 2022 at 2:59 pm

      5 stars
      Delicious recipe! I am just starting to cook vegetarian, and this was perfect! I am a “lazy” cook, so didn’t measure veggies, so added most of 1/2 an onion I had leftover in my fridge, 2 carrots, 1 pepper, 1 zucchini, extra basil. There was plenty of sauce for it all. Thank you for the wonderful recipe!

      Reply
      • Vegan Richa Support

        December 19, 2022 at 12:08 pm

        I’m so glad you enjoy!

        Reply
    3. Christina

      November 26, 2022 at 3:20 pm

      5 stars
      This is amazing! I just made it for dinner, and I am so looking forward to having leftovers tomorrow night. Thanks for another amazing recipe, Richa!

      Reply
      • Vegan Richa Support

        November 30, 2022 at 10:58 am

        Thank you!

        Reply
    4. Andrea

      August 07, 2022 at 2:21 pm

      5 stars
      This is incredibly delicious. I thought the zucchini wouldn’t be cooked enough, but it was still a little crunchy which is exactly what was needed. Love your recipes…I have all 3 of your books and love them all.

      Reply
      • Vegan Richa Support

        August 08, 2022 at 1:23 pm

        love al dente, right , thanks Andrea

        Reply
    5. Wilma

      April 29, 2022 at 12:21 pm

      5 stars
      I absolutely LOVE the flavours of this dish.

      I have it on repeat and usually make it once a month.

      I have tweeked it a bit because we love the sauce and when coconut milk is added the sauce is watered down. Sooooo I keep the sauce separate and add oat milk ti thin it out.
      I layer to serve
      Lentils, veg and sauce.

      Reply
      • Vegan Richa Support

        May 01, 2022 at 1:29 pm

        yummy, nice monthly tradition

        Reply
        • Kate

          August 22, 2022 at 6:53 pm

          5 stars
          So delicious, as is everything Richa publishes! As a note, I did double the sriracha and the cayenne, but that’s personal preference.

          Reply
          • Vegan Richa Support

            August 24, 2022 at 12:59 pm

            thanks Kate 🌶

            Reply
    6. amalia

      April 23, 2022 at 10:10 am

      5 stars
      Absolutely incredible!!! Thank you so much! Super delicious

      Reply
      • Vegan Richa Support

        April 26, 2022 at 8:26 am

        ❤️❤️❤️❤️

        Reply
    7. Alexandria Phillips

      April 09, 2022 at 3:36 pm

      5 stars
      Really good. All of the kids complained when they saw it but they all asked for seconds. I quadrupled the recipe and it fed a family of 7 with a ton of leftovers.

      Reply
      • Richa

        April 09, 2022 at 11:25 pm

        Yay! So glad they tried it and loved it !

        Reply
    8. Nina

      March 30, 2022 at 10:35 am

      5 stars
      I had some broccoli that needed to be eaten, warmed up some leftover rice, and ate it with the sauce! 🙂

      The sauce turned out so so good! Will definitely make this recipe next time (with all the ingredients).

      Thank you so much for your work and your recipes. The world is total chaos right now and I find comfort in cooking your recipes for myself (and loved ones) :)))

      Reply
      • Vegan Richa Support

        April 01, 2022 at 12:04 pm

        Perfect !

        Reply
    9. Chris

      January 25, 2022 at 2:45 pm

      5 stars
      So good and so easy. Didn’t have coconut milk on hand, so I blended silken tofu and coconut flakes until smooth and that worked pretty well! My husband usually doesn’t like any lentil dishes but he requested a repeat for this one!

      Reply
      • Vegan Richa Support

        January 26, 2022 at 11:16 am

        good to know , nice

        Reply
    10. Marie

      November 10, 2021 at 3:36 pm

      5 stars
      Very nice

      Reply
      • Vegan Richa Support

        November 11, 2021 at 1:04 pm

        Thanks Marie =)

        Reply
    11. Priya

      September 16, 2021 at 9:43 am

      5 stars
      This seemed like a daunting recipe, but once I bought the sriracha, everything came together very fast and I really enjoyed making it too. Amazing taste.

      Reply
    12. Linnea

      April 16, 2021 at 4:04 pm

      5 stars
      A great vegetarian recipe. My husband has two “asks” for vegetarian – that it be flavorful (some heat) and fill him up….this recipe delivered. We are pretty new to using lentils and so far we are amazed at how many different recipes and flavors we can make with them! Thanks for a great recipe!

      Reply
      • Vegan Richa Support

        April 17, 2021 at 2:37 pm

        perfect, I appreciate your feedback

        Reply
    13. Ana

      March 27, 2021 at 6:17 pm

      5 stars
      Delicious! Thank you, Richa🤗

      Reply
      • Vegan Richa Support

        March 29, 2021 at 8:15 pm

        thanks for popping in ♡

        Reply
    14. Nicole

      January 28, 2021 at 10:30 am

      Hi… can you freeze this?

      Reply
      • Vegan Richa Support

        January 29, 2021 at 4:31 pm

        Absolutely

        Reply
        • Manal

          March 03, 2022 at 11:10 am

          Very delicious! Thank you for sharing your recipes.
          May I know the metric portion per serving(in gram) please?

          Reply
          • Richa

            March 10, 2022 at 6:22 pm

            Serving sizes are not calculated in weight. They are just suggested sizes like serves 2 or 4

            Reply
    15. Rachel

      December 21, 2020 at 11:15 am

      Fresh or dried cilantro? Thanks so much!

      Reply
      • Richa

        December 21, 2020 at 11:45 am

        Always fresh

        Reply
        • Rachel

          December 21, 2020 at 11:51 am

          Thank you. I’m very grateful for your recipes. As I switch to Whole Foods plant based, your recipes are my top go to. They are delicious.

          Reply
    16. Andy

      December 21, 2020 at 10:25 am

      5 stars
      SUCH a great recipe. The sauce is so creamy and a perfect blend between sweet, spicy, and tart.

      Reply
      • Vegan Richa Support

        December 22, 2020 at 1:10 pm

        Awesome !

        Reply
    17. Jessica

      November 20, 2020 at 7:25 am

      This may be a silly question, but can you use regular (brown or green) lentils instead of red lentils? I can’t find red in any of my local grocery stores.

      Reply
      • Richa

        November 20, 2020 at 9:37 am

        Yes. They will cook in 30 to 40 mins. Once cooked mix them into the sauce

        Reply
    18. Catherine

      October 18, 2020 at 10:28 am

      5 stars
      This is one of those tried and true recipes. I’ve made it many, many times for my family and switch up the veggies based on what I have on hand. But definitely love red or sweet onion, zucchini, carrot and mushrooms. Thanks for the wonderful recipe!

      Reply
      • Richa

        October 18, 2020 at 10:47 am

        Awesome

        Reply
    19. Sarah

      October 04, 2020 at 11:35 am

      5 stars
      Made this for dinner this evening. Amazing. Just amazing! You’ve done it again richa! It was so decadent, rich and creamy- you’d think there was double cream in it! If you’re wondering what to cook tonight- you’ve found your recipe!

      Reply
      • Richa

        October 04, 2020 at 12:27 pm

        Yay

        Reply
    20. Chelsea Clark

      August 02, 2020 at 12:09 pm

      5 stars
      This was delicious! I didn’t have any chili sauce on hand so I added some red curry paste instead. One of the best things I’ve eaten in quite awhile!

      Reply
      • Vegan Richa Support

        August 03, 2020 at 6:52 pm

        thanks so much for your positive feedback

        Reply
    21. Kim

      June 08, 2020 at 4:50 am

      Can you use low fat coconut milk?

      Reply
      • Vegan Richa Support

        June 08, 2020 at 7:33 pm

        yes it may be a little thinner sauce but that’s ok

        Reply
    22. Rebecca

      May 18, 2020 at 4:06 pm

      Can I use tamarind paste instead of the concentrate? How much? Thanks a million for all your great recipes!,

      Reply
    23. Catherine

      January 21, 2020 at 11:46 am

      5 stars
      One of our favourite dinner recipes. So so delicious! Love adding mushrooms and spinach to the onion and carrot mixture.

      Reply
    24. Marina

      January 18, 2020 at 11:07 pm

      5 stars
      Loved this recipe. I did double recipe and add mushrooms. Turned out delicious 😋

      Reply
    25. Amanda

      December 12, 2019 at 6:42 pm

      Made this today using cauliflower and chickpeas instead of zucchini, and it’s so good! Wonderful recipe!

      Reply
      • Richa

        December 12, 2019 at 6:46 pm

        yum

        Reply
    26. Annie M

      December 12, 2019 at 9:58 am

      5 stars
      New vegan here. Whether you are vegan. Or just want an insanely delicious meal- this is it. I personally roasted cauliflower for 20 minutes (did not use the onions, peppers, and zucchini) and when they were done, added them to the sauce & lentils. I also added spinach and fresh tomato. Absolutely delicious and it will be on my regular rotation!!

      Reply
      • Richa

        December 12, 2019 at 3:12 pm

        thanks

        Reply
    27. Indrayani

      December 07, 2019 at 11:50 pm

      5 stars
      Made this today in slow cooker. Absolutely delicious. I changed ginger for galangal and added lemongrass stalk and kaffir lime leaves as it is easily available locally. This recipe is a keeper. Thanks a lot.

      Reply
      • Richa

        December 08, 2019 at 11:39 am

        awesome

        Reply
      • Sandy Pedersen

        August 29, 2020 at 7:28 am

        Can you tell me how you you did this in the slow cooker please!?

        Reply
        • Vegan Richa Support

          August 30, 2020 at 10:24 pm

          .

          Reply
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