Veggies and Lentils in Peanut Sauce
Try this Veggies and Lentils in Peanut Sauce recipe
Try this Veggies and Lentils in Peanut Sauce recipe
- 1/4 tsp salt
- 1/2 tsp sesame oil
- 1 cup coconut milk
- 2 cloves of garlic
- 2 tsp oil
- 2 tbsp chopped cilantro
- 1.5 cups water
- 1/2 cup thinly sliced red bell pepper
- 1 tbsp or more sugar
- zest of 1/2 a kaffir lime or regular lime
- 1/4 tsp tamarind concentrate (optional)
- 1/4 tsp or more cayenne
- 1/4 cup sliced carrots
- half a zucchini thinly sliced
- 1 tbsp fresh basil sliced
- 4 tbsp or more peanut butter or almond butter(i usually u
- 2 inch piece of fresh ginger coarsely chopped
- 1 tablespoon soy sauce or use coconut aminos to make soy-free
- 1 to 2 tsp lime juice
- 2 to 3 teaspoons sriracha sauce or asian chili sauce to taste
- 1/2 cup red lentils (masoor dal quick cooking split lentils), washed and drained
- 1/3 upsliced red or white onion
- Carbohydrate 5.64262583600982 g
- Cholesterol 0 mg
- Fat 43.281071687041 g
- Fiber 0.499208323075417 g
- Protein 2.6214625019251 g
- Saturated Fat 23.8727691847351 g
- Serving Size 1 1 Serving (328g)
- Sodium 32.9511666849981 mg
- Sugar 5.1434175129344 g
- Trans Fat 2.3700691678842 g
- Calories 402 calories
Step-by-step
- 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.
My Go-To Weeknight Dinner: Veggies and Lentils in Peanut Sauce
As a busy working mom, finding time to cook healthy and delicious meals can feel like a constant uphill battle. Between school pick-ups, after-school activities, and the never-ending cycle of laundry and housework, the last thing I want to spend my precious evenings doing is slaving over a hot stove. That's why I've developed a repertoire of quick, easy, and incredibly flavorful recipes that keep my family satisfied and my sanity intact. This Veggies and Lentils in Peanut Sauce recipe is a shining star in that collection.
The beauty of this dish lies in its simplicity and versatility. It's a one-pan wonder, meaning minimal cleanup – a huge bonus in my book! The vibrant peanut sauce, bursting with aromatic ginger, garlic, and a hint of spice, coats tender lentils and a medley of colorful vegetables, creating a symphony of textures and tastes. It’s a complete meal in itself, packed with protein and nutrients, ensuring everyone gets the nourishment they need without spending hours in the kitchen. I often double the recipe, allowing for delicious leftovers perfect for a quick lunch the next day. The kids love it too. And the best part is, I can easily adapt it to whatever vegetables I have on hand. Sometimes I add broccoli, other times it's mushrooms or even leftover roasted sweet potatoes. The possibilities are endless!
Beyond the Weeknight Rush: A Recipe for Every Occasion
While this dish is my go-to for busy weeknights, its versatility extends far beyond the confines of my kitchen. I’ve taken it on camping trips, slightly modified for the campfire. I've served it at potlucks, where it's always a crowd-pleaser. Even when entertaining guests, this simple recipe elevates a weeknight meal into something elegant and impressive without requiring hours of preparation. The vibrant colors and enticing aroma alone are enough to spark conversation and compliments.
Tips and Tricks from a Seasoned (and Busy) Cook
Here are a few tips I've picked up over the years that make this recipe even easier and more delicious:
- Prep Ahead: Chop your vegetables the night before or even earlier in the day to save time. This makes weeknight cooking a breeze.
- Customize Your Spice Level: Adjust the amount of cayenne pepper or sriracha to suit your taste. My kids prefer a milder version, while my husband enjoys a bit more heat.
- Don’t Be Afraid to Experiment: Feel free to substitute ingredients based on what you have on hand. Different types of lentils, nuts, and vegetables will all create unique flavor profiles.
- Make it a Meal Prep Staple: Double or even triple the recipe and portion it out for easy lunches or dinners throughout the week. This is a lifesaver on those extra busy days.
More Than Just a Recipe: A Celebration of Flavor and Simplicity
This Veggies and Lentils in Peanut Sauce recipe is more than just a meal; it's a testament to the power of simple ingredients combined in perfect harmony. It's a celebration of flavor, convenience, and the joy of nourishing my family with delicious, healthy food. And that, my friends, is what makes it a true keeper in my kitchen. So, give it a try – I promise you won't be disappointed!
