Kung Pao Lentils

By á-29897

Ingredients

• For the Lentils:
• 1/2 cup dry brown lentils, washed and drained
• 1.5 cups water
• a generous pinch of salt
• For the Sauce:
• 2 to 3 Tbsp soy sauce
• 2 Tbsp rice wine vinegar
• 1 Tbsp dry sherry
• 1 tsp hoisin sauce (or use more soy sauce)
• 1 tsp toasted sesame oil
• 2 to 3 tsp raw sugar
• a generous dash of lime zest (1/4 tsp)
• 2 tsp cornstarch
• 3 Tbsp water
• For the vegetables:
• 2 tsp grapeseed oil or other neutral oil
• 1/2 cup chopped onion
• 4 dried red chilies like arbol or red chinese, broken into halfs (or use red pepper flakes to taste)
• 3 Tbsp cashews or peanuts
• 3 cloves of garlic minced
• 1 inch knob of ginger minced
• 2 red bell peppers chopped
• 3/4 cup chopped celery

Preparation

Step 1

Method:
1. Cook the Lentils: Combine the lentils water and salt in a saucepan. Cover and bring to a boil over medium high heat. about 6 minutes. Reduce heat to medium and cook for 20 to 25 minutes or until the lentils are tender to preference. Let the lentils sit for 5 minutes before using. Drain excess water if needed and keep aside. Or use 1 1/4 cup cooked lentils or beans.
2. Make the sauce: combine all the ingredients under sauce into a bowl. Mix well to combine and keep aside.
3. Cook the veggies: Heat oil in a skillet over medium-high heat. When the oil is hot, add onion and cook for 3 minutes. Add the cashews and mix for a few seconds. Add garlic and ginger and mix in. Add the peppers and celery and mix well. Cook for 3 to 4 minutes.
4. Add in sauce and cooked lentils and mix well. Reduce heat to low and cook for 3 to 4 minutes or until the sauce thickens and is absorbed by the lentils. Taste and adjust spice and sweet. Add red pepper flakes to taste, if needed and mix in. Garnish with a dash of lemon juice and black pepper. Serve with cooked rice or grains of choice.