Kung Pao Lentils
View original ↗
Vegan Richa · by Vegan Richa★ 4.9 (77)

Kung Pao Lentils

NUTRITION · PER SERVING30M COOK
CAL 14%·PRO 23%
CARBS 40G58% OF CAL
6G FIBER9G SUGAR25G OTHER
FAT 9G28% OF CAL
1G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Earthy lentils coated in a spicy, sweet, and tangy kung pao sauce with cashews, peppers, and aromatics. Vegan and gluten-free with bold Asian flavors. Serve over rice for a complete weeknight meal.

mainchinesebowlbeansdairy freeveganvegetarian
View the full recipe on Vegan Richa →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 3
  • 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 (or use more soy sauce)
  • 1 tsp toasted sesame oil
  • 2-3 tsp raw sugar (or use 1 to 2 Tbsp maple syrup or other sweetener)
  • a generous dash of lime zest (1/4 tsp)
  • 2 tsp cornstarch
  • 3 Tbsp water
  • 2 tsp grapeseed oil or other neutral oil
  • 1/2 cup chopped white or red onion
  • 4 dried red chilies like arbol or red chinese (broken into halfs (or use red pepper flakes to taste))
  • 1/2 teaspoon szechuan peppercorns (crushed in a mortar and pestle)
  • 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 and black pepper, for garnish
PREP
10M
SODIUM
918MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.