4.9 from 219 votes
Kung Pao Lentils
Kung Pao Lentils combine tender cooked brown lentils with a savory, tangy sauce featuring soy sauce, rice wine vinegar, hoisin, and toasted sesame oil, cooked together with sautéed veggies and spices like dried red chili, garlic, and ginger. The dish is enriched with crunchy cashews and bell peppers, balancing earthy lentils with a bold, flavorful sauce and a mix of textures. It’s a plant-based take on a classic-style stir-fry that provides a hearty, satisfying dish.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
3
Calories:
283 kcal
Course:
Main Course
Cuisine:
Chinese
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 3 Serving
Amount Per Serving
Calories 283
% 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.