If you love lentils like I do, make these asap! Sweet and sour and spicy and completely different from how I usually make my lentils. Lentil Dals are usually very savory or spicy. The Sweet and sour sauce has almond butter and other ingredients to simulate hoisin sauce and works amazingly well with the cooked lentils.
Loaded up to some crisp lettuce leaves with these lentils, topped it with some mango. and yum! Add cilantro or peanuts, mung sprouts, carrot ribbons or all! All plant based, whole food protein, gluten and grain free meal. If you have cooked lentils, this is ready in 10 minutes!
Happy Wednesday!
What am I listening to today. A R Rahman again :).
My blog is nominated for The Kitchn’s 2014 Homies awards! Please vote to get it to the top 10 here. Click the +1 on the left (the +1 button will be visible only when you have logged in. Login link is on the top left). will this be the year 🙂 You can use your facebook or twitter login if you don’t have a login on the Kitchn.:) Thank you so much. I would so appreciate your vote!
More asian inspired dishes on the blog
This Spicy Orange Tofu
Teriyaki Tempeh with Soba
Crispy Orange Cauliflower
Veggie Bao- steamed buns
Shumai/Siumai Dumplings filled with zucchini and broccoli in garlic sauce
General Tso’s Tempeh
Steps:
Soak and cook the lentils with salt and pepper until tender crisp.
Mix the sweet and sour sauce ingredients
Add to lentils and cook until it thickens.
Serve in lettuce wraps, or over rice or other grains!
Sweet and Sour Lentils and Mango Lettuce Wraps. Vegan Glutenfree Recipe
Ingredients
- 1/2 cup (96 g) dry brown lentils I used Indian brown
- 1.5 cups (375 ml) water (scant)
- 1/8 tsp (0.13 tsp) salt
- a generous dash of pepper
Sweet and Sour sauce:
- 2 Tbsp soy sauce or coconut aminos for soy-free
- 1 Tbsp almond butter or peanut butter
- 1 Tbsp Asian chili paste Sambal Oelek
- 1 tsp Sriracha optional. or add more chili pasta/hot sauce to taste
- 1/2 inch (0.5 inch) knob of ginger minced
- 1 clove of garlic minced
- 1/4 tsp (0.25 tsp) garlic powder
- 1 tsp sesame oil
- 2 Tbsp maple syrup
- 2 Tbsp rice vinegar
Garnish
- chopped ripe mango
- cilantro
- peanuts optional
- Lettuce of choice
Instructions
- Wash and soak the lentils for atleast half an hour in warm water. Drain, wash and add the lentils, salt, pepper and 1.5 cups water in a pan. Cook covered on high heat. Reduce heat to medium once the water comes to a rapid boil. Check for doneness after 30 minutes. Reduce heat to low-medium and cook uncovered until lentils are tender and the water is almost all gone. (4-5 minutes)
- Is using cooked lentils form can or slow cooked, add the sauce to the lentils, bring to a boil at medium and simmer for 4 minutes on low-medium. done.
- In another bowl, mix all the ingredients under sauce. Add the sauce to the lentil pan. Mix and cook for 5 minutes. Taste and adjust spice if needed.
- Load up lettuce leaves with the Lentils, chopped mango, cilantro and peanuts, and serve.
Notes
Nutrition
Krisi Miller | www.krisimiller.com says
February 19, 2014 at 4:46 pmOooh this looks delicious! I do a vegan meal plan post every Monday on my blog http://www.krisimiller.com, is it okay to add this to next week’s plan and link back to you?
Richa says
February 20, 2014 at 6:12 amSure you can link back to this post!
Caitlin says
February 19, 2014 at 5:08 pmthis meal is speaking my name! i loveeeee lentils!
Richa says
February 20, 2014 at 6:12 amme too! 🙂
Corrin Radd says
February 20, 2014 at 2:51 amWould you mind sharing what Asian chili paste you use?
Richa says
February 20, 2014 at 3:03 amhuy fong Sambal oelek http://www.amazon.com/Huy-Fong-Sambal-Oelek-Sauce/dp/B001MGEU0W/ref=sr_1_2?ie=UTF8&qid=1392865383&sr=8-2&keywords=asian+chili+paste
marfigs says
February 20, 2014 at 1:33 pmThis sounds so delicious! I’m going to the shops tomorrow to stock up on ingredients – I haven’t been able to find this mysterious Sriracha that I’ve seen on almost all blogs, but even without I can practical taste the yum. 😀
Richa says
February 20, 2014 at 7:44 pmhttp://www.amazon.com/Huy-Fong-Sriracha-Chili-Bottle/dp/B0002PSOJW/ref=sr_1_2?ie=UTF8&qid=1392925416&sr=8-2&keywords=sriracha
🙂 or use more chili paste or hot sauce.
Anonymous says
February 20, 2014 at 7:41 pmYou can find Sriracha on Amazon:))
veganmiam.com says
February 23, 2014 at 2:29 pmSweet and sour anything – yes! I love lentils, too, and it’s awesome that you can use them in lettuce wraps! Whoohoo for Sambal Oelek, it’s one of my favorite basic condiments for making sauces! Perfect appetizer and snack!
Corrin Radd says
March 10, 2014 at 11:57 pmMade these today and whoa, awesome.
Theresa H says
November 1, 2014 at 11:35 amI make huge batches of these and freeze them! When pressed for a quick dinner, I thaw a batch and throw it on tortillas, rice, whatever! Thank you so much for such a wonderful and useful recipe!!!!
Richa says
January 4, 2015 at 5:21 pmyay!
Rose Bowe says
January 4, 2015 at 1:29 pmLooks delicious! Sorry not really a cook, so I’m not sure what do you mean by “scant 1.5 cups water”.
Richa says
January 4, 2015 at 5:20 pmits about a 1 Tbsp less that 1.5 cups. you can use 1.5 cups and drain the lentils before using if there is any water left.
Sam says
January 16, 2015 at 9:44 amThank you for this recipe. Made it quickly last night. Mistakenly I processed my frozen mango cubes with the cilantro and peanuts in the processor, not realizing that chunks were in the picture. But I would do it the same way next time. It was wonderful and was scarfed down by all at the dinner table.
Deb says
April 3, 2015 at 5:28 amthese are delicious!!! However lentils do not agree with my husband 🙁 Any suggestions for a substitute? Keep the good recipes coming!
Richa says
April 3, 2015 at 11:07 amhow about cooked chickpeas or beans or tofu.
alexis says
April 15, 2015 at 7:26 pmI am a huge fan of yours and all your beautiful recipes! Made this tonight and it is kid tested and aproved! Delish, kid friendly and guilt free….heaven!
Richa says
April 15, 2015 at 9:23 pmyay! so glad everyone loved it!
melissa sullivan says
January 10, 2016 at 6:13 amI had some canned lentils in the house and mangos. I did a google search and came across your recipe. And I couldn’t be more pleased! I revised your recipe slightly because i have 7 year old twins who have adventurous palates but don’t like a lot of heat…..yet. We served it over brown rice as we didn’t have lettuce in the house and it was a huge it with the kids and husband. Next time, I will be prepared and make my own lentils. Thank you and can’t wait to try more of your recipes.
Richa says
January 10, 2016 at 11:08 amawesome!!!
Tiffany says
September 5, 2016 at 1:31 pmCan I use french lentils? I am out of the brown/green ones. It’s a holiday today and I think the store is closed. Thanks.
Richa says
September 5, 2016 at 2:18 pmYes, french lentils should work fine. Cook them and use.
Lorraine Doron says
October 30, 2016 at 5:16 amJust made this. OMG! It’s amazing! Thanks so much for the recipe!
Jean Foley says
May 19, 2019 at 9:19 amThis recipe is delicious! And easy! The first time I made it, I brought it to a neighborhood pot luck. The next day, three neighbors emailed me asking for the recipe 🙂 Each time I have made it since, I have gotten a similar response. Thank you!
Jean Foley says
May 19, 2019 at 9:20 amThis recipe is delicious! And easy! The first time I made it, I brought it to a neighborhood pot luck. The next day, three neighbors emailed me asking for the recipe 🙂 Each time I have made it since, I have gotten a similar response. Thank you!
I had to post again, because the first time it didn’t take my five stars
Richa says
May 19, 2019 at 10:43 amThanks!!
Kaia says
February 5, 2020 at 2:16 amI used Korean gochujang for the chili paste, which is definitely a different flavor than sambal, but it seemed to go well. I was nervous about putting peanut butter with lentils but it was great! I had it over rice and substituted a tablespoon of lemon juice for the mangoes (though it sounds awesome with mango!) and brown sugar for the maple syrup.
Richa says
February 5, 2020 at 5:21 pmAwesome!
E. says
June 16, 2020 at 8:33 pmIs it going to be spicy if I leave out the sriracha? Should I also leave out, or use less of, the sambal oelek? I’d love it to still be flavorful but not too spicy for a kiddo to eat. Thank you,
Richa says
June 17, 2020 at 12:45 amYes leave out sriracha and use less sambal oelek
Breezie says
June 27, 2020 at 7:11 pmSuper tasty! Used up some leftover French green lentils and served with some coconut brown rice on the side. The perfect summer dinner and sooo easy and quick. Will be putting this into my rotation!
Vegan Richa Support says
June 28, 2020 at 1:25 pmthank you ! Yay