Kung Pao lentils
Let your tastebuds be surprised by this sweet & sour protein- and fiber-rich dish! It can be made as spicy or mild as you like, and pairs beautifully with white basmati rice.
Recipe inspire from Vegan Richa.
Ingredients
- Kung Pao sauce
- 1 tsp oil (5g)
- 1 tsp dried chili flakes
- 1/2 tsp ground Szechuan pepper or black pepper
- 50g coarsely chopped peanuts or cashews
- 15g crushed garlic
- 1 tsp ginger paste (5g)
- 40g finely chopped green capsicum, or celery
- 80g soy sauce
- 40 mL rice vinegar
- 25g raw sugar
- 1.5 tsp cornstarch
- Other ingredients
- 200g black or brown lentils
- 1 tsp oil (5g)
- 120g chopped green capsicum
- 120g chopped red capsicum
- 85g chopped broccoli, broccolini, snow peas, or zucchini
- 80g chopped celery
Instructions
- Kung Pao sauce
- Heat up a small pan over high heat, and quickly toast the peanuts/cashews. Set aside and reserve.
- Lower heat to medium and add the oil and fry the garlic, ginger, and capsicum for a few minutes.
- Add chili flakes, Szechuan pepper, soy sauce, rice vinegar, and sugar. Keep cooking until sugar is dissolved and vinegar evaporated, stirring constantly.
- Dilute the cornstarch in a bit of water, and add to the sauce. Mix well, and turn off heat.
- Lentils
- Wash and drain the lentils. Boil them in a saucepan, drain, and reserve.
- Meanwhile, heat up oil in a pan and fry the capsicums for a few minutes.
- Add the other veggies, some water, cover, and let everything steam until tender but with a bit of a bite left.
- Add the cooked lentils and Kung Pao sauce, and mix. Cook for another few minutes for flavours to infuse.
- Serve this dish over white rice. It is so strong in flavour that you want to pair it with a neutral/plain type of grain.