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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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
Indrayani says
December 7, 2019 at 11:50 pmMade 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 says
December 8, 2019 at 11:39 amawesome
Sandy Pedersen says
August 29, 2020 at 7:28 amCan you tell me how you you did this in the slow cooker please!?
Vegan Richa Support says
August 30, 2020 at 10:24 pm.
Annie M says
December 12, 2019 at 9:58 amNew 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 says
December 12, 2019 at 3:12 pmthanks
Amanda says
December 12, 2019 at 6:42 pmMade this today using cauliflower and chickpeas instead of zucchini, and it’s so good! Wonderful recipe!
Richa says
December 12, 2019 at 6:46 pmyum
Marina says
January 18, 2020 at 11:07 pmLoved this recipe. I did double recipe and add mushrooms. Turned out delicious 😋
Catherine says
January 21, 2020 at 11:46 amOne of our favourite dinner recipes. So so delicious! Love adding mushrooms and spinach to the onion and carrot mixture.
Rebecca says
May 18, 2020 at 4:06 pmCan I use tamarind paste instead of the concentrate? How much? Thanks a million for all your great recipes!,
Kim says
June 8, 2020 at 4:50 amCan you use low fat coconut milk?
Vegan Richa Support says
June 8, 2020 at 7:33 pmyes it may be a little thinner sauce but that’s ok
Chelsea Clark says
August 2, 2020 at 12:09 pmThis 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 says
August 3, 2020 at 6:52 pmthanks so much for your positive feedback
Sarah says
October 4, 2020 at 11:35 amMade 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 says
October 4, 2020 at 12:27 pmYay
Catherine says
October 18, 2020 at 10:28 amThis 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 says
October 18, 2020 at 10:47 amAwesome
Jessica says
November 20, 2020 at 7:25 amThis 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 says
November 20, 2020 at 9:37 amYes. They will cook in 30 to 40 mins. Once cooked mix them into the sauce