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 :).
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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
Ewa
Can the lentils be simply cooked without being soaked first?
Mel
Hello. What a delicious looking recipe. I would love to make this for dinner tonight but I dont have Asian chili paste. I have sweet chili sauce and lee kum kee brand chili garlic sauce. Would either of these work instead?
Vegan Richa Support
i think those 2 would be a perfect alternative
Mel
This was excellent! I will be adding this to my lunch rotation. I didn’t use the Lee kum kee brand garlic chili sauce and it worked out beautifully. Thank you for such an awesome recipe. I will be purchasing your book!
Mel
Oops. I meant I did use the chili sauce 😄
Breezie
Super 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
thank you ! Yay
E.
Is 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
Yes leave out sriracha and use less sambal oelek
Kaia
I 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
Awesome!
Jean Foley
This 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
Thanks!!
Jean Foley
This 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!
Lorraine Doron
Just made this. OMG! It’s amazing! Thanks so much for the recipe!
Tiffany
Can 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
Yes, french lentils should work fine. Cook them and use.
melissa sullivan
I 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
awesome!!!
alexis
I 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
yay! so glad everyone loved it!
Deb
these are delicious!!! However lentils do not agree with my husband 🙁 Any suggestions for a substitute? Keep the good recipes coming!
Richa
how about cooked chickpeas or beans or tofu.
Sam
Thank 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.
Rose Bowe
Looks delicious! Sorry not really a cook, so I’m not sure what do you mean by “scant 1.5 cups water”.
Richa
its 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.
Theresa H
I 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
yay!
Corrin Radd
Made these today and whoa, awesome.
veganmiam.com
Sweet 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!
Anonymous
You can find Sriracha on Amazon:))
marfigs
This 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
https://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.
Corrin Radd
Would you mind sharing what Asian chili paste you use?
Richa
huy fong Sambal oelek https://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
Caitlin
this meal is speaking my name! i loveeeee lentils!
Richa
me too! 🙂
Krisi Miller | www.krisimiller.com
Oooh 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
Sure you can link back to this post!