Name: Kung Pao Lentils
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 1/2 cup dry brown lentils (washed and drained); 1 1/2 cups water; A generous pinch of salt; 2-3 tbsp soy sauce; 2 tbsp rice wine vinegar; 1 tbsp dry sherry or rice wine; 1 tsp hoisin sauce; 1 tsp toasted sesame oil; 2-3 tsp raw sugar; 1/4 tsp lime zest; 2 tsp cornstarch; 3 tbsp water (for mixing with cornstarch); 2 tsp grapeseed oil or other neutral oil; 1/2 cup chopped white or red onion; 4 dried red chilies (broken into halves); 3 tbsp cashews or peanuts; 3 cloves garlic (minced); 1 inch knob of ginger (minced); 1 red bell pepper (chopped); 1 green bell pepper (chopped); 3/4 cup chopped celery; Lemon juice (for garnish); Black pepper (for garnish)

Description

A vegan twist on the classic Kung Pao dish that captures sweet, savory, and spicy flavors with the deliciousness of brown lentils.

Ingredients

Scale

1/2 cup dry brown lentils (washed and drained)
1 1/2 cups water
A generous pinch of salt
2–3 tbsp soy sauce
2 tbsp rice wine vinegar
1 tbsp dry sherry or rice wine
1 tsp hoisin sauce
1 tsp toasted sesame oil
2–3 tsp raw sugar
1/4 tsp lime zest
2 tsp cornstarch
3 tbsp water (for mixing with cornstarch)
2 tsp grapeseed oil or other neutral oil
1/2 cup chopped white or red onion
4 dried red chilies (broken into halves)
3 tbsp cashews or peanuts
3 cloves garlic (minced)
1 inch knob of ginger (minced)
1 red bell pepper (chopped)
1 green bell pepper (chopped)
3/4 cup chopped celery
Lemon juice (for garnish)
Black pepper (for garnish)

Instructions

Cook the lentils: Combine the brown lentils, water, and salt in a saucepan. Cover and bring to a boil over medium-high heat. Reduce heat and simmer until tender, about 20-25 minutes. Let rest for 5 minutes and drain excess water if necessary.
Make the sauce: In a bowl, mix soy sauce, rice wine vinegar, dry sherry, hoisin sauce, sesame oil, raw sugar, lime zest, cornstarch, and water. Whisk until combined.
Cook the veggies: Heat grapeseed oil in a skillet. Add chopped onion and dried chilies, sautéing for 3 minutes. Add nuts and toast for a few seconds. Add garlic and ginger, sautéing until aromatic. Then, add red and green bell peppers and chopped celery, cooking for 3-4 minutes.
Combine everything: Add the sauce and cooked lentils to the skillet, mixing well. Allow to simmer for 3-4 minutes until thickened. Adjust spice and sweetness as needed.
Serve: Serve over rice or grains, garnishing with lemon juice and black pepper.

Notes

Rinse lentils before cooking. Leftovers can be stored for up to 4 days in the fridge or frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Chinese

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 5g
Sodium: 600mg
Fat: 12g
Saturated Fat: 1g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 15g
Protein: 12g
Cholesterol: 0mg

Keywords: Kung Pao, Lentils, Vegan, Protein-packed, Easy Dinner