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    Home » Asian Vegan Recipes

    Veggies and Lentils in Peanut Sauce

    Published: Aug 20, 2015 · Modified: Feb 14, 2018 by Richa 302 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

    Recipe Card

    Veggies and Lentils in Peanut Sauce | Vegan Richa #glutenfree #veganricha #vegan
    Print Recipe
    4.96 from 103 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 minutes mins
    Cook Time30 minutes mins
    Total Time45 minutes 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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    1. Amanda

      October 23, 2019 at 9:08 am

      5 stars
      Delicious! Didn’t have basil on hand and so omitted it. No coconut milk in the house either (rare!), so used Ripple unsweetened original milk in its place. Turned out great. Terrific recipe, though your never disappoint!

      Reply
      • Richa

        October 23, 2019 at 11:29 am

        awesome!

        Reply
    2. nixter

      October 05, 2019 at 2:17 pm

      4 stars
      hi richa

      i amde this tonight ut when i blended the peanut sauce ingredients my sauce when green du ti the cilantro ? should i not have added it in ? it tasted nice but i felt i was lacking something maybe as i dont have that sweet a tooth i should have used less cocounut milk and added something more tangy – i put a bit more peanut butter in then the recipe – what could i do and how does yours not go green ! i checked the recipe again in case i had missed anything but i hadnt , mmmm?

      Reply
      • Richa

        October 06, 2019 at 11:30 am

        its the additional peanut butter, that will need more flavor in terms of salt, tang etc. I use loosely to moderately packed cilantro. with lesser amount the color is less green. Color doesnt really matter. Alsocheck your peanut butter, some pb have sugar added in, which will increase th sweetness of the sauce

        Reply
    3. GB

      August 03, 2019 at 3:24 pm

      I have both peanut and nut allergy….what do you recommend as substitutions?

      Reply
      • Richa

        August 03, 2019 at 10:16 pm

        sunflower seed butter is a great sub

        Reply
    4. Christine

      June 09, 2019 at 3:46 pm

      I have a bag of key limes, do you think they could be used instead of kaffir or regular limes? Thanks!

      Reply
      • Richa

        June 09, 2019 at 7:48 pm

        yes

        Reply
    5. Emma Jane

      June 08, 2019 at 5:45 am

      5 stars
      I made this last night. Delicious recipe, Thank you x

      Reply
      • Richa

        June 08, 2019 at 11:24 am

        yay

        Reply
    6. Kristina

      May 27, 2019 at 8:12 pm

      5 stars
      WOWZA!!! Amazing recipe! Couple of modifications I made: I used powdered peanut butter (2:1 ratio PB2:peanut butter), light coconut milk and I added kaffir line leaves to the sauce. Holy moly. My new fave. THANK YOU!!!

      Reply
      • Richa

        May 27, 2019 at 8:56 pm

        awesome!

        Reply
    7. Lauren

      April 30, 2019 at 7:39 pm

      5 stars
      Made this two weeks in a row – SO good!!!!

      Reply
      • Richa

        May 01, 2019 at 10:25 am

        yay!

        Reply
    8. Deanna

      April 03, 2019 at 7:29 am

      5 stars
      This recipe is sooo good! It has become a staple in my house. Sometimes I will add kale and/or cauliflower to the mix too.

      Reply
      • Richa

        April 03, 2019 at 11:03 am

        yay!

        Reply
    9. Jade edmundson

      March 15, 2019 at 5:39 pm

      3 stars
      The sauce is quite good, but the lentils made it pasty and gritty which, IMHO is not a texture that compliments this flavour of sauce. I will use this sauce with a peanut or cashew stir fry, and replace the lentils with tofu or shelled edamame for protein, and pair it with rice or noodles. I found that the sauce recipe made enough to double the vegetables called for, otherwise the veggies were swimming in the sauce, which is super high in fat, so for me, the less sauce per serving the better.
      I also doubled the garlic called for, replaced the cilantro with italian parsley.

      Reply
      • Richa

        March 15, 2019 at 5:59 pm

        yes, definitely use the sauce however you like. I wouldnt describe the lentil texture as gritty, and lentils might get pasty if you overcook. once just cooked, they are a great addition tothe sauce for me. You can use anything in the sauce based onyour texture preference. People have also made it with brown lentils which dont get pasty.

        Reply
    10. Linda

      March 11, 2019 at 7:23 pm

      5 stars
      This is so good but very spicy and makes a LOT of sauce. I used cauliflower instead of zucchini and it was great

      Reply
      • Richa

        March 11, 2019 at 9:50 pm

        Reduce the sriracha and other heat ingredients. There is a lot of overall flavor, so you can omit or reduce the heat

        Reply
    11. Courtney

      February 08, 2019 at 5:09 pm

      5 stars
      I LOVE this recipe so much I make it at least once a week. Like some other readers though I just heap in the sriracha.

      Reply
    12. Christina Papulis

      December 21, 2018 at 4:24 pm

      5 stars
      Loved this dish. I have made many recipes from your book and all have brought pleasure. You are opening the taste buds of this Greek girl to the flavors of the world.

      Reply
    13. Marc

      August 24, 2018 at 6:37 pm

      Made this tonight, it was amazing! Tasted the sauce before combining with lentils and it was honestly as good as or better than the Thai we get at restaurants. Found your recipes through Insta, glad I did. Don’t need animal products when you can eat this well plant based.

      Reply
    14. Sheri

      August 19, 2018 at 8:35 am

      5 stars
      Disregard my confusing peanut vs almond question…was comparing 2 different recipes.
      FYI, made this for Sunday lunch. Delicious!

      Reply
    15. Sheri

      August 19, 2018 at 5:01 am

      Love your recipes; haven’t tried one that hasn’t been great. As a newly hatched vegan, I find myself searching for your recipes first. Quick question – if choosing almond butter as an alternative, would swapping peanuts for almonds make sense or does the flavor suffer?

      Reply
    16. Jen

      July 23, 2018 at 8:06 pm

      5 stars
      Made this tonight – with roasted cauliflower, eggplant and carrot. The sauce is spicy and fresh – delicious. Going into the regular rotation.

      Reply
      • Richa

        July 23, 2018 at 9:00 pm

        awesome!

        Reply
    17. Chandra

      July 18, 2018 at 7:32 pm

      5 stars
      The BEST vegan recipe I’ve made to date, thanks so much

      Reply
      • Richa

        July 18, 2018 at 10:46 pm

        awesome! Thanks!

        Reply
    18. Molly

      July 16, 2018 at 5:17 pm

      5 stars
      Wow, I loved this so much! Thank you!

      Reply
    19. Jackie

      May 10, 2018 at 9:04 am

      5 stars
      Absolutely delicious! We have used the sauce with Tofu or with Quorn…and with veggies. Gorgeously tasty.

      I had forgotten to buy Sriracha sauce, so used Tabasco sauce ( hope that is not sacrilidge!!!).

      Also have gone half and half peanut butter and home-made cashew cream.

      This is our favourite vegan dish since we went vegan. Love your site 🙂
      have just bought your book. My non Vegan husband loves your food.

      Reply
    20. Michelle

      March 27, 2018 at 3:18 pm

      5 stars
      This has been a regular in our dinner rotation for years and I thought I should leave a comment. It’s delicious! We really love it. We just use a bag of California blend veggies (broccoli, cauliflower and carrots) along with peppers and onions. I like the idea of blending in dates mentioned above. I’ll try that next time. Thanks for an awesome, healthy and hearty meal!!!

      Reply
    21. Jacquelyn

      March 19, 2018 at 11:59 am

      Recipe looks delicious! Can I use canned lentils?

      Reply
      • Richa

        March 19, 2018 at 1:35 pm

        yes

        Reply
        • Rosa

          March 30, 2018 at 10:41 am

          5 stars
          Is this good for lowering high cholesterol?

          Reply
          • Richa

            April 21, 2018 at 9:49 pm

            dont know

            Reply
    22. Kelli Adams

      March 11, 2018 at 4:57 am

      Do you prefer the canned coconut milk or coconut milk in the carton for this recipe? Thanks!

      Reply
      • Kelli Adams

        March 11, 2018 at 5:00 am

        I just saw your response above regarding the coconut milk. My apologies, I must have missed that the first time I read the comments.

        Reply
    23. S

      March 10, 2018 at 9:32 am

      5 stars
      One word. Delicious!!!!!
      Thank you!!

      Reply
    24. Hannah Cho

      January 30, 2018 at 11:02 am

      5 stars
      Would it be ok to omit the sugar? I am trying to minimize added sugars in my diet right now and was wondering omitting the sugar would significantly alter the taste of the dish.

      Reply
      • Richa

        January 30, 2018 at 11:47 am

        It does add a balance to the flavor. You can blend in 2 dates or some maple syrup

        Reply
    25. Sarah Louise

      January 24, 2018 at 5:50 pm

      5 stars
      This is absolutely delicious. My partner kept saying our home spelled like a yummy restaurant. I didn’t have time to cook up lentils so I used chickpeas. I also put in cauliflower. I will definitely make this again.

      Reply
      • Richa

        January 24, 2018 at 6:20 pm

        Thats awesome!

        Reply
    26. Sonia

      January 23, 2018 at 6:01 pm

      4 stars
      I made this and it was much appreciated by the everyone. Lentils make this super filling and a satisfying recipie altogether. Thanks so much!

      Reply
    27. Sonia

      January 23, 2018 at 9:59 am

      5 stars
      Thank you so much for this recipie! I got all the ingredients to make this for dinner tonight. I will be posting this and leaving your website for information (instagram:Instacleanfoods); this was so thoroughly informative. Thanks again!

      Reply
    28. Liz

      January 17, 2018 at 10:06 am

      5 stars
      This is the BEST peanut sauce recipe I have ever made – I was literally dancing in my chair. Thanks Richa for the delicious vegan recipes!!!

      Reply
      • Richa

        January 17, 2018 at 11:02 am

        this pb sauce is so good!!

        Reply
    29. Val

      January 16, 2018 at 11:22 am

      5 stars
      Ummmmm ….. wowzers!!! I’m in love 🙂 So simple and flavourful … thank you for this wonderful recipe!!

      Reply
    30. Mina

      January 04, 2018 at 2:51 pm

      5 stars
      Third recipe of yours I made with success. I didn’t have tamarind, so I used rice vinegar like someone mentioned. I cheated by using ginger paste and minced my garlic that way I didn’t have to wash a blender. Ingredients for the Almond sauce blended well with the heat. All the flavours came together beautifully and taste phenomenal. Thanks for sharing your delicious recipes.

      Reply
      • Richa

        January 04, 2018 at 3:58 pm

        Awesome!! yes this nut butter sauce is amazing even with adjustments!

        Reply
    31. Megan

      December 19, 2017 at 6:10 pm

      5 stars
      Soooo goood!! Meat eater husband goes back for seconds every time I make it!

      Reply
    32. Anu

      December 19, 2017 at 5:31 am

      Made this for dinner last night. It was amazing!

      Reply
      • Richa

        December 19, 2017 at 12:18 pm

        Awesome!

        Reply
    33. Sarah

      December 12, 2017 at 7:51 pm

      5 stars
      I make this every couple months! A favorite in my rotation! Thank you so much!

      Reply
    34. Kristen

      November 27, 2017 at 7:54 pm

      5 stars
      Absolutely delicious!!! So flavorful and filling!

      Reply
    35. Esme

      November 07, 2017 at 12:00 pm

      Hi is there a chance I could get the amount of calories in this dish? By the way I cooked it today and it was super delish, it’s going to become a family meal for sure x

      Reply
      • Richa

        November 07, 2017 at 1:11 pm

        If you have my second book, it has this recipe with the values. i am updating the blog recipes and the newer recipes all have values. Hoping to get some in december.

        Reply
    36. Mary

      September 29, 2017 at 8:30 am

      5 stars
      For months I have been fantasizing about making a full flavored dish in a spicy peanut butter sauce. Today I tried this recipe. Love ❤️ the recipe and result . Will definitely make it a part of my practice. Thank you.

      Reply
    37. Kat

      September 22, 2017 at 5:56 pm

      Used the sauce on kelp noodles with steamed veg. Super good.

      Reply
    38. Haeli

      August 02, 2017 at 5:21 am

      5 stars
      This was too good to NOT comment. Holy moly!! I had low expectations because most of my home made “coconut curry” attempts have failed, but this recipe was full on resteraunt quality! So creamy, so flavorful. This will be a new staple!

      Reply
    39. R Hershey

      July 30, 2017 at 6:09 pm

      5 stars
      I can not tell you how many times I have made this recipe since you first posted. I crave it regularly and it is in my usual cooking rotation! Great recipe – thanks!

      Reply
    40. Jenny

      July 24, 2017 at 7:38 pm

      5 stars
      I have made this recipe a few times now. Doubled it last night and still had only a tiny bit leftover. So incredibly delicious! My kids usually complain when I serve lentils, but not with this dish!

      Reply
    41. Janean

      July 09, 2017 at 4:25 am

      Do you have any suggestions on how to keep this dish flavorful for someone with a hot pepper allergy? The reviews are amazing and I would love to try it.

      Reply
      • Richa

        July 10, 2017 at 11:38 pm

        the dish is pretty flavorful without heat too. If you are ok with black pepper or white pepper then you can use those. Or just add more of red bell pepper.

        Reply
    42. Jocelyn

      May 15, 2017 at 6:43 pm

      5 stars
      I LOVE this recipe!!! It’s one of my new staple vegan dishes!!!

      Reply
    43. Samantha Thomas

      May 12, 2017 at 3:11 pm

      I’m currently eating this and I must say it is to DIE for! Has a delicious flavor. I’m not a big spice person so I left out the sriracha sauce, so it now has the perfect amount of spice (for me). Thanks so much for this recipe, will definitely be making it again!

      Reply
    44. Adrienne Y

      April 15, 2017 at 5:31 pm

      5 stars
      Amazing recipe!! Pinterest win! Reminds me of a Thai red curry

      Reply
    45. Jasmin - veeatcookbake

      April 07, 2017 at 2:56 am

      I definitely will try this recipe. Maybe I would try both variations. I love almonds and my hubby loves peanuts. Maybe I will mix the two ingredients.

      Reply
    46. Susan M

      March 26, 2017 at 8:50 pm

      Made this last night to use up some coconut milk left from a Thai recipe earlier in the week. I used almond butter, but will try it with peanut butter next time, and add more cilantro. Thank you for sharing, I know I will make this again!

      Reply
    47. Marilin

      March 18, 2017 at 12:38 pm

      Wow this was so tasty! Thank you for sharing! The sauce is so good, I could see myself having it with so many different things! I used brown lentils so the colour wasn’t as appealing as yours but the taste made up for it many times over. I also swapped the zucchini for a whole small broccoli which worked well because the sauce is rich enough to have even more veg in there.

      Reply
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