Veggies and Lentils in Peanut Sauce
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
30 mins
-
Total Time
45 mins
-
Servings
2
-
Calories
590 kcal
-
Course
Main Course
-
Cuisine
Thai
Veggies and Lentils in Peanut Sauce
Description
Veggies and Lentils in Peanut Sauce features quick-cooked masoor dal lentils combined with a sautéed mix of onions, bell peppers, carrots, zucchini, and fresh basil. The peanut or almond butter-based sauce is blended with fresh ginger, garlic, soy sauce or coconut aminos, lime juice and zest, tamarind concentrate, Sriracha, cayenne, salt, sugar, sesame oil, and coconut milk, creating a rich, tangy, and slightly spicy sauce. The ingredients are cooked together to marry the flavors and soften the vegetables while preserving some texture.
The dish balances the soft lentils with crisp vegetables in a creamy, slightly spicy sauce that adds depth from ginger and tamarind. It is versatile and can be served over rice, grains, or other starches, making it a satisfying meal option.
Adjust the sauce's saltiness, sweetness, and spice level after blending to your preference. The lentils should be cooked until tender but not mushy. Once combined, the dish is simmered briefly on medium heat to thicken and absorb flavors. Garnishes such as additional pepper flakes can be added when serving.
Ingredients
For the peanut or almond sauce:
- 4 tbsp peanut butter I usually use almond butter, or more, or almond butter
- 2 inch ginger coarsely chopped, piece, fresh
- 2 cloves garlic
- 1 tablespoon soy sauce or use coconut aminos to make soy-free
- 1 to 2 tsp lime juice
- kaffir lime zest or regular lime, zest of 1/2 kaffir lime
- 2 tbsp cilantro chopped
- 1/4 tsp tamarind concentrate optional
- 2 to 3 teaspoons Sriracha sauce to taste, or asian chili sauce
- 1/4 tsp cayenne pepper or more
- 1/4 tsp salt
- 1 Tbsp sugar or more
- 1/2 tsp sesame oil
- 1 cup coconut milk
For the lentils:
- 1/2 cup masoor dal washed and drained, quick cooking split lentils
- 1.5 cups water
For the Veggies:
- 2 tsp neutral cooking oil generic cooking oil
- 1/3 cup onion red or white, sliced
- 1/2 cup red bell pepper thinly sliced
- 1/4 cup carrot sliced
- zucchini half, thinly sliced
- 1 Tbsp basil fresh, 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
- Use masoor dal lentils washed and drained for quick cooking and proper texture.
- Adjust the sauce seasoning—salt, sweetness, and spice—to taste after blending for balanced flavor.
- This dish pairs well served over cooked rice, grains, or your preferred base.
- Fresh vegetables provide textural contrast; avoid overcooking to maintain some crunch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 590 kcal
% Daily Value*
| Calories | 590kcal | 30% |
| Carbohydrates | 56g | 19% |
| Protein | 21g | 42% |
| Fat | 31g | 48% |
| Saturated Fat | 9g | 45% |
| Sodium | 844mg | 35% |
| Potassium | 1023mg | 22% |
| Fiber | 20g | 80% |
| Sugar | 14g | 28% |
| Vitamin A | 4130IU | 83% |
| Vitamin C | 68.9mg | 77% |
| Calcium | 168mg | 17% |
| Iron | 5.2mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
