Kung Pao Lentils
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
3
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Calories
283 kcal
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Course
Main Course
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Cuisine
Chinese
Kung Pao Lentils
Description
Kung Pao Lentils centers on cooked brown lentils simmered in a sauce made with soy sauce, rice wine vinegar, dry sherry, hoisin sauce, toasted sesame oil, sweetener, lime zest, and cornstarch for thickening. The lentils are combined with stir-fried vegetables including onions, dried red chilies, bell peppers, celery, garlic, ginger, and cashews. The cooking method allows the sauce to thicken and coat the lentils and vegetables, infusing them with a slightly spicy, tangy, and savory flavor profile reminiscent of Chinese cuisine.
This dish offers a pleasing contrast between the softness of the lentils and the crunch of fresh veggies and nuts. It can be served with rice or eaten alone as a filling vegetarian option.
The recipe includes helpful notes on cooking brown basmati rice with the lentils and emphasizes adjusting the sauce's consistency and spice level to taste.
Ingredients
For the Lentils:
- 1/2 cup brown lentils washed and drained, dry
- 1 1/2 cups water
- salt a generous pinch
For the Sauce:
- 2-3 Tbsp soy sauce
- 2 Tbsp rice wine vinegar
- 1 Tbsp dry sherry or rice wine
- 1 tsp hoisin sauce or use more soy sauce
- 1 tsp sesame oil toasted
- 2-3 tsp raw sugar or use 1 to 2 Tbsp maple syrup or other sweetener
- lime 1/4 tsp, zest, a generous dash
- 2 tsp cornstarch
- 3 Tbsp water
For the vegetables:
- 2 tsp grapeseed oil or other neutral oil
- 1/2 cup onion chopped, white or red
- 4 dried red chilies broken into halfs (or use red pepper flakes to taste, like arbol or red Chinese
- 3 Tbsp cashews or peanuts
- 3 cloves garlic minced
- 1 inch ginger knob, minced
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 3/4 cup celery chopped
- lemon juice for garnish
- black pepper for garnish
Instructions
- Cook the Lentils: Combine the lentils, water, and salt in a saucepan. Cover and bring to a boil over medium high heat, about 6 minutes. Reduce heat to medium and cook for 20 to 25 minutes, or until the lentils are tender to preference. Let the lentils sit for 5 minutes before using. Drain excess water if needed and keep aside. Or use 1 1/4 cup cooked lentils or beans.
- Make the Sauce: Combine all the sauce ingredients into a bowl. Mix well to combine and keep aside.
- Cook the Veggies: Heat oil in a skillet over medium-high heat. When the oil is hot, add onion and chilies and cook for 3 minutes. Add the cashews or peanuts and mix for a few seconds. Add garlic and ginger and mix in. Add the peppers and celery and mix well. Cook for 3 to 4 minutes.
- Add in the sauce and cooked lentils and mix well. Add a few more tbsp water, if you like extra sauce. Reduce heat to low and cook for 3 to 4 minutes or until the sauce thickens and some is absorbed by the lentils. Taste and adjust spice and sweet. Add red pepper flakes to taste, if needed, and mix in. Garnish with a dash of lemon juice and black pepper. Serve with cooked rice or grains of choice.
Notes
- Brown basmati rice cooks well in a pressure cooker with water, salt, and oil for about 18-19 minutes (including pressure and simmer time).
- Use 1 1/4 cups cooked lentils or beans if not cooking fresh lentils.
- Adjust sauce thickness by adding more water if desired.
- Nutritional values are based on one serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 37g | 12% |
| Protein | 12g | 24% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 413mg | 17% |
| Potassium | 672mg | 14% |
| Fiber | 12g | 48% |
| Sugar | 9g | 18% |
| Vitamin A | 1680IU | 34% |
| Vitamin C | 87.6mg | 97% |
| Calcium | 51mg | 5% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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