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Veggies and Lentils in Peanut Sauce

August 20, 2015 By Richa 267 Comments

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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

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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
4.94 from 82 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.

 

Filed Under: Asian Vegan Recipes, gluten free, lentil, main course, popular, soy free, thai Tagged With: vegan



⭐️⭐️⭐️⭐️ 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! ⭐⭐⭐⭐

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  1. Indrayani says

    December 7, 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 says

      December 8, 2019 at 11:39 am

      awesome

      Reply
    • Sandy Pedersen says

      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 says

        August 30, 2020 at 10:24 pm

        .

        Reply
  2. Annie M says

    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 says

      December 12, 2019 at 3:12 pm

      thanks

      Reply
  3. Amanda says

    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 says

      December 12, 2019 at 6:46 pm

      yum

      Reply
  4. Marina says

    January 18, 2020 at 11:07 pm

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

    Reply
  5. Catherine says

    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
  6. Rebecca says

    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
  7. Kim says

    June 8, 2020 at 4:50 am

    Can you use low fat coconut milk?

    Reply
    • Vegan Richa Support says

      June 8, 2020 at 7:33 pm

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

      Reply
  8. Chelsea Clark says

    August 2, 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 says

      August 3, 2020 at 6:52 pm

      thanks so much for your positive feedback

      Reply
  9. Sarah says

    October 4, 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 says

      October 4, 2020 at 12:27 pm

      Yay

      Reply
  10. Catherine says

    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 says

      October 18, 2020 at 10:47 am

      Awesome

      Reply
  11. Jessica says

    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 says

      November 20, 2020 at 9:37 am

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

      Reply
  12. Andy says

    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 says

      December 22, 2020 at 1:10 pm

      Awesome !

      Reply
  13. Rachel says

    December 21, 2020 at 11:15 am

    Fresh or dried cilantro? Thanks so much!

    Reply
    • Richa says

      December 21, 2020 at 11:45 am

      Always fresh

      Reply
      • Rachel says

        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
  14. Nicole says

    January 28, 2021 at 10:30 am

    Hi… can you freeze this?

    Reply
    • Vegan Richa Support says

      January 29, 2021 at 4:31 pm

      Absolutely

      Reply
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