Veggies and Lentils in Peanut Sauce

Published: Aug 20, 2015 · Modified: Feb 14, 2018 by Richa 308 Comments

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Veggies and Lentils in Peanut Sauce. Easy weeknight meal. Yes, add lentils to Thai Peanut Butter Sauce! Use other nut butters. Vegan Gluten-free Soy-free Yeast-free Corn-free Recipe

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You know what goes well with that delicious peanut sauce, yes lentils! Red lentils cook up super quick. Meanwhile, stir fry some veggies, blend up the peanut sauce, throw everything in the same skillet and serve unsuspecting people! Serve over rice or grains of choice or wide noodles of choice. You want to pick up as much sauce as possible!

You know this was coming right? Lentils in everything! Lentils are much easier to digest and ready within minutes. You can also make this with cooked brown lentils, cooked chickpeas etc. Simmer in the sauce longer so the bigger beans pick up the flavors. Or add Tofu or steamed tempeh and simmer for a bit.

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Sweet and Sour Lentils and Peanut Mango Lettuce Wraps.

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4.96 from 106 votes

Veggies and Lentils in Peanut Sauce

Veggies and Lentils in Peanut Sauce. Easy weeknight meal. Yes, add lentils to Thai Peanut Butter Sauce! Use other nut butters. Vegan Gluten-free Soy-free Yeast-free Corn-free Recipe

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Main

Cuisine: Thai

Servings: 2

Calories: 590kcal

Author: Vegan Richa

Ingredients

For the peanut or almond sauce:

4 tbsp or more peanut butter or almond butter I usually use almond butter
2 inch piece of fresh ginger coarsely chopped
2 cloves of garlic
1 tablespoon soy sauce or use coconut aminos to make soy-free
1 to 2 tsp (1 or 2 tsp) lime juice
zest of ½ a kaffir lime or regular lime
2 tbsp chopped cilantro
¼ tsp (0.25 tsp) tamarind concentrate optional
2 to 3 teaspoons (2 to 3 tsp) Sriracha sauce or asian chili sauce to taste
¼ tsp (0.25 tsp) or more cayenne
¼ tsp (0.25 tsp) salt
1 Tbsp or more sugar
½ tsp (0.5 tsp) sesame oil
1 cup (226 ml) coconut milk

For the lentils:

½ cup (96 g) masoor dal, quick cooking split lentils washed and drained
1.5 cups (375 ml) water

For the Veggies:

2 tsp oil
⅓ cup (4.67 g) sliced red or white onion
½ cup (74.5 g) thinly sliced red bell pepper
¼ cup (32 g) sliced carrots
half a zucchini thinly sliced
1 Tbsp fresh basil 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

Nutritional values based on one serving

Nutrition

Nutrition Facts

Veggies and Lentils in Peanut Sauce

Amount Per Serving

Calories 590Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 9g56%

Sodium 844mg37%

Potassium 1023mg29%

Carbohydrates 56g19%

Fiber 20g83%

Sugar 14g16%

Protein 21g42%

Vitamin A 4130IU83%

Vitamin C 68.9mg84%

Calcium 168mg17%

Iron 5.2mg29%

* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha

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More Asian Vegan Recipes

Mongolian Chickpeas (one pot, gluten-free, nut-free)
General Tso’s Tofu (one-pot, nut-free)
Peanut Gochujang Rice (1 skillet!) peanut-free and nut-free options
1-Pot Vegan Tonkotsu Ramen

⭐️⭐️⭐️⭐️If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

Reader Interactions

Comments

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Carly
March 03, 2024 at 3:09 pm

This recipe is delicious. The sauce is so flavourful and a little spicy. Will definitely make again!
Reply
- Vegan Richa Support
  March 03, 2024 at 9:16 pm
  So glad you liked it!
  Reply
Kimberly
February 28, 2024 at 2:20 pm

I came home today and saw this recipe and immediately started making it! It looks awesome so I’m very excited about it!
Reply
- Vegan Richa Support
  February 28, 2024 at 5:43 pm
  Yay! Report back with your review.
  Reply
Suzanne
October 15, 2023 at 10:07 am

Absolutely incredible and SO easy! I didn’t have any fresh herbs so I left those out. I used maple syrup instead of regular sugar, and used lite coconut milk to make it less fattening. I also sautéed my veggies in water to make it oil free. Will definitely make again. Could easily sub out other veggies for whatever you have on hand. Will definitely make again.
See Also
20-Minute Ricotta Gnocchi Simple Coconut Curry Sauce Braised White Beans and Greens With Parmesan Recipe Pan-Seared Gyoza Recipe
Reply
- Vegan Richa Support
  October 19, 2023 at 6:57 pm
  🙂 yay!
  Reply
Alice
July 30, 2023 at 9:22 pm

This dish is INCREDIBLE!!!!! I used red & green bell peppers, a white onion, broccoli, zucchini, and yellow squash for my veggies. I ate way more than I intended because it tasted soooo freaking good. Absolutely am going to be adding this to my regular recipe roster!!
Reply
- Vegan Richa Support
  August 01, 2023 at 11:57 am
  yay! thank you!
  Reply
Virginia C
January 31, 2023 at 5:40 pm

This is such a yummy recipe! We toned the spice down a little and subbed cauliflower in for peppers but SO yummy. My family loved it.
Reply
- Vegan Richa Support
  February 01, 2023 at 4:27 pm
  Thrilled that it was a hit with the family!
  Reply
Amie B
January 02, 2023 at 5:46 am

I’m making this for the 2nd time later this evening, absolutely loved it the first time, the flavour of this dish is supreme!
Reply
- Vegan Richa Support
  January 04, 2023 at 2:09 pm
  I’m so happy to hear!
  Reply
Holly
December 16, 2022 at 2:59 pm

Delicious recipe! I am just starting to cook vegetarian, and this was perfect! I am a “lazy” cook, so didn’t measure veggies, so added most of 1/2 an onion I had leftover in my fridge, 2 carrots, 1 pepper, 1 zucchini, extra basil. There was plenty of sauce for it all. Thank you for the wonderful recipe!
Reply
- Vegan Richa Support
  December 19, 2022 at 12:08 pm
  I’m so glad you enjoy!
  Reply
Christina
November 26, 2022 at 3:20 pm

This is amazing! I just made it for dinner, and I am so looking forward to having leftovers tomorrow night. Thanks for another amazing recipe, Richa!
Reply
- Vegan Richa Support
  November 30, 2022 at 10:58 am
  Thank you!
  Reply
Andrea
August 07, 2022 at 2:21 pm

This is incredibly delicious. I thought the zucchini wouldn’t be cooked enough, but it was still a little crunchy which is exactly what was needed. Love your recipes…I have all 3 of your books and love them all.
Reply
- Vegan Richa Support
  August 08, 2022 at 1:23 pm
  love al dente, right , thanks Andrea
  Reply
Wilma
April 29, 2022 at 12:21 pm

I absolutely LOVE the flavours of this dish.
I have it on repeat and usually make it once a month.
I have tweeked it a bit because we love the sauce and when coconut milk is added the sauce is watered down. Sooooo I keep the sauce separate and add oat milk ti thin it out.
I layer to serve
Lentils, veg and sauce.
Reply
- Vegan Richa Support
  May 01, 2022 at 1:29 pm
  yummy, nice monthly tradition
  Reply
  - Kate
    August 22, 2022 at 6:53 pm
    
    So delicious, as is everything Richa publishes! As a note, I did double the sriracha and the cayenne, but that’s personal preference.
    Reply
    - Vegan Richa Support
      August 24, 2022 at 12:59 pm
      thanks Kate 🌶
      Reply
amalia
April 23, 2022 at 10:10 am

Absolutely incredible!!! Thank you so much! Super delicious
Reply
- Vegan Richa Support
  April 26, 2022 at 8:26 am
  ❤️❤️❤️❤️
  Reply
Alexandria Phillips
April 09, 2022 at 3:36 pm

Really good. All of the kids complained when they saw it but they all asked for seconds. I quadrupled the recipe and it fed a family of 7 with a ton of leftovers.
Reply
- Richa
  April 09, 2022 at 11:25 pm
  Yay! So glad they tried it and loved it !
  Reply
  See Also
  Pearl Barley Vegetable Risotto - Vegan Recipe Lucy & Lentils
Nina
March 30, 2022 at 10:35 am

I had some broccoli that needed to be eaten, warmed up some leftover rice, and ate it with the sauce! 🙂
The sauce turned out so so good! Will definitely make this recipe next time (with all the ingredients).
Thank you so much for your work and your recipes. The world is total chaos right now and I find comfort in cooking your recipes for myself (and loved ones) :)))
Reply
- Vegan Richa Support
  April 01, 2022 at 12:04 pm
  Perfect !
  Reply
Chris
January 25, 2022 at 2:45 pm

So good and so easy. Didn’t have coconut milk on hand, so I blended silken tofu and coconut flakes until smooth and that worked pretty well! My husband usually doesn’t like any lentil dishes but he requested a repeat for this one!
Reply
- Vegan Richa Support
  January 26, 2022 at 11:16 am
  good to know , nice
  Reply
Marie
November 10, 2021 at 3:36 pm

Very nice
Reply
- Vegan Richa Support
  November 11, 2021 at 1:04 pm
  Thanks Marie =)
  Reply
Priya
September 16, 2021 at 9:43 am

This seemed like a daunting recipe, but once I bought the sriracha, everything came together very fast and I really enjoyed making it too. Amazing taste.
Reply
Linnea
April 16, 2021 at 4:04 pm

A great vegetarian recipe. My husband has two “asks” for vegetarian – that it be flavorful (some heat) and fill him up….this recipe delivered. We are pretty new to using lentils and so far we are amazed at how many different recipes and flavors we can make with them! Thanks for a great recipe!
Reply
- Vegan Richa Support
  April 17, 2021 at 2:37 pm
  perfect, I appreciate your feedback
  Reply
Ana
March 27, 2021 at 6:17 pm

Delicious! Thank you, Richa🤗
Reply
- Vegan Richa Support
  March 29, 2021 at 8:15 pm
  thanks for popping in ♡
  Reply
Nicole
January 28, 2021 at 10:30 am
Hi… can you freeze this?
Reply
- Vegan Richa Support
  January 29, 2021 at 4:31 pm
  Absolutely
  Reply
  - Manal
    March 03, 2022 at 11:10 am
    Very delicious! Thank you for sharing your recipes.
    May I know the metric portion per serving(in gram) please?
    Reply
    - Richa
      March 10, 2022 at 6:22 pm
      Serving sizes are not calculated in weight. They are just suggested sizes like serves 2 or 4
      Reply
Rachel
December 21, 2020 at 11:15 am
Fresh or dried cilantro? Thanks so much!
Reply
- Richa
  December 21, 2020 at 11:45 am
  Always fresh
  Reply
  - Rachel
    December 21, 2020 at 11:51 am
    Thank you. I’m very grateful for your recipes. As I switch to Whole Foods plant based, your recipes are my top go to. They are delicious.
    Reply
Andy
December 21, 2020 at 10:25 am

SUCH a great recipe. The sauce is so creamy and a perfect blend between sweet, spicy, and tart.
Reply
- Vegan Richa Support
  December 22, 2020 at 1:10 pm
  Awesome !
  Reply
Jessica
November 20, 2020 at 7:25 am
This may be a silly question, but can you use regular (brown or green) lentils instead of red lentils? I can’t find red in any of my local grocery stores.
Reply
- Richa
  November 20, 2020 at 9:37 am
  Yes. They will cook in 30 to 40 mins. Once cooked mix them into the sauce
  Reply
Catherine
October 18, 2020 at 10:28 am

This is one of those tried and true recipes. I’ve made it many, many times for my family and switch up the veggies based on what I have on hand. But definitely love red or sweet onion, zucchini, carrot and mushrooms. Thanks for the wonderful recipe!
Reply
- Richa
  October 18, 2020 at 10:47 am
  Awesome
  Reply
Sarah
October 04, 2020 at 11:35 am

Made this for dinner this evening. Amazing. Just amazing! You’ve done it again richa! It was so decadent, rich and creamy- you’d think there was double cream in it! If you’re wondering what to cook tonight- you’ve found your recipe!
Reply
- Richa
  October 04, 2020 at 12:27 pm
  Yay
  Reply
Chelsea Clark
August 02, 2020 at 12:09 pm

This was delicious! I didn’t have any chili sauce on hand so I added some red curry paste instead. One of the best things I’ve eaten in quite awhile!
Reply
- Vegan Richa Support
  August 03, 2020 at 6:52 pm
  thanks so much for your positive feedback
  Reply
Kim
June 08, 2020 at 4:50 am
Can you use low fat coconut milk?
Reply
- Vegan Richa Support
  June 08, 2020 at 7:33 pm
  yes it may be a little thinner sauce but that’s ok
  Reply
Rebecca
May 18, 2020 at 4:06 pm
Can I use tamarind paste instead of the concentrate? How much? Thanks a million for all your great recipes!,
Reply
Catherine
January 21, 2020 at 11:46 am

One of our favourite dinner recipes. So so delicious! Love adding mushrooms and spinach to the onion and carrot mixture.
Reply
Marina
January 18, 2020 at 11:07 pm

Loved this recipe. I did double recipe and add mushrooms. Turned out delicious 😋
Reply
Amanda
December 12, 2019 at 6:42 pm
Made this today using cauliflower and chickpeas instead of zucchini, and it’s so good! Wonderful recipe!
Reply
- Richa
  December 12, 2019 at 6:46 pm
  yum
  Reply
Annie M
December 12, 2019 at 9:58 am

New vegan here. Whether you are vegan. Or just want an insanely delicious meal- this is it. I personally roasted cauliflower for 20 minutes (did not use the onions, peppers, and zucchini) and when they were done, added them to the sauce & lentils. I also added spinach and fresh tomato. Absolutely delicious and it will be on my regular rotation!!
Reply
- Richa
  December 12, 2019 at 3:12 pm
  thanks
  Reply
Indrayani
December 07, 2019 at 11:50 pm

Made this today in slow cooker. Absolutely delicious. I changed ginger for galangal and added lemongrass stalk and kaffir lime leaves as it is easily available locally. This recipe is a keeper. Thanks a lot.
Reply
- Richa
  December 08, 2019 at 11:39 am
  awesome
  Reply
- Sandy Pedersen
  August 29, 2020 at 7:28 am
  Can you tell me how you you did this in the slow cooker please!?
  Reply
  - Vegan Richa Support
    August 30, 2020 at 10:24 pm
    .
    Reply
    - Joyce
      March 09, 2023 at 5:43 pm
      
      AMAZING meal!!! Easy to do and doesn’t take very long! Next time I will double the recipe!
      Reply
      - Vegan Richa Support
        March 09, 2023 at 8:48 pm
        thank you!

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Veggies and Lentils in Peanut Sauce - Vegan Richa (2024)

Recipe Card

Veggies and Lentils in Peanut Sauce

Ingredients

For the peanut or almond sauce:

For the lentils:

For the Veggies:

Instructions

Notes

Nutrition

Sharing is caring!

More Asian Vegan Recipes

Reader Interactions

Comments

Leave a Comment and Rating

References