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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Recipe Card
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 (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
Nutrition
Virginia C
This is such a yummy recipe! We toned the spice down a little and subbed cauliflower in for peppers but SO yummy. My family loved it.
Vegan Richa Support
Thrilled that it was a hit with the family!
Amie B
I’m making this for the 2nd time later this evening, absolutely loved it the first time, the flavour of this dish is supreme!
Vegan Richa Support
I’m so happy to hear!
Holly
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!
Vegan Richa Support
I’m so glad you enjoy!
Christina
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!
Vegan Richa Support
Thank you!
Andrea
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.
Vegan Richa Support
love al dente, right , thanks Andrea
Wilma
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.
Vegan Richa Support
yummy, nice monthly tradition
Kate
So delicious, as is everything Richa publishes! As a note, I did double the sriracha and the cayenne, but that’s personal preference.
Vegan Richa Support
thanks Kate 🌶
amalia
Absolutely incredible!!! Thank you so much! Super delicious
Vegan Richa Support
❤️❤️❤️❤️
Alexandria Phillips
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.
Richa
Yay! So glad they tried it and loved it !
Nina
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) :)))
Vegan Richa Support
Perfect !
Chris
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!
Vegan Richa Support
good to know , nice
Marie
Very nice
Vegan Richa Support
Thanks Marie =)
Priya
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.
Linnea
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!
Vegan Richa Support
perfect, I appreciate your feedback
Ana
Delicious! Thank you, Richa🤗
Vegan Richa Support
thanks for popping in ♡
Nicole
Hi… can you freeze this?
Vegan Richa Support
Absolutely
Manal
Very delicious! Thank you for sharing your recipes.
May I know the metric portion per serving(in gram) please?
Richa
Serving sizes are not calculated in weight. They are just suggested sizes like serves 2 or 4
Rachel
Fresh or dried cilantro? Thanks so much!
Richa
Always fresh
Rachel
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.
Andy
SUCH a great recipe. The sauce is so creamy and a perfect blend between sweet, spicy, and tart.
Vegan Richa Support
Awesome !
Jessica
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.
Richa
Yes. They will cook in 30 to 40 mins. Once cooked mix them into the sauce
Catherine
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!
Richa
Awesome
Sarah
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!
Richa
Yay
Chelsea Clark
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!
Vegan Richa Support
thanks so much for your positive feedback
Kim
Can you use low fat coconut milk?
Vegan Richa Support
yes it may be a little thinner sauce but that’s ok
Rebecca
Can I use tamarind paste instead of the concentrate? How much? Thanks a million for all your great recipes!,
Catherine
One of our favourite dinner recipes. So so delicious! Love adding mushrooms and spinach to the onion and carrot mixture.
Marina
Loved this recipe. I did double recipe and add mushrooms. Turned out delicious 😋
Amanda
Made this today using cauliflower and chickpeas instead of zucchini, and it’s so good! Wonderful recipe!
Richa
yum
Annie M
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!!
Richa
thanks
Indrayani
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.
Richa
awesome
Sandy Pedersen
Can you tell me how you you did this in the slow cooker please!?
Vegan Richa Support
.
Joyce
AMAZING meal!!! Easy to do and doesn’t take very long! Next time I will double the recipe!
Vegan Richa Support
thank you!