I have made this dish a number of times and finally managed to write down my version. I based my recipe on this one, but doubled it, simplified it, and removed the spiciness (grownups can easily add it back in later).
This recipe is great for using whatever leftover veg you have hanging around your fridge. It could be made even easier if you purchase the pre-cut veg from the store as the chopping is the most time consuming bit! (But I enjoy a bit of chopping, so happy to do it myself.)
Lentils and Veg in Peanut SaucePrint Recipe
- lentils and rice:
- 1 cup split red lentils (uncooked)
- 1 cup rice (uncooked)
- 2 spoonfuls of peanut butter (approximately 80 grams)
- 4 inch piece of fresh ginger, chopped
- 3-4 cloves of garlic, chopped
- 2 tablespoons of soy sauce
- juice from half of a small lime
- 4 tablespoons chopped coriander (cilantro)
- 1 can coconut milk
- 1/2 teaspoon salt (to start)
- 1 tablespoon sugar or honey
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 1 small onion, sliced
- 1 red pepper, sliced
- 1 large carrot, chopped into half moons
- 1 courgette (zuchinni) or multiple baby courgettes, chopped into half moons
- (or similar amount of any other veg you prefer)
- garnish: fresh basil and sriracha
Begin to cook your lentils and rice on the hob. (Or go easy on yourself and use the pre-cooked versions)
Blend together all of the ingredients for the sauce in a food processor or blender until smooth. Taste and add more salt if desired.
In a large pan, saute the onion in the vegetable oil until translucent before adding the rest of the veg. Cook until desired firmness.
Add cooked lentils and sauce to the veg and let simmer for a few minutes.
Serve with rice and garnish with fresh basil and sriracha sauce