Kung Pao Lentils
Kung Pao Lentils deliver a delicious twist on a classic dish, offering a hearty and flavorful meal packed with nutrition.
Ingredients
Main ingredients
- 1 cup lentils Rinsed
- 1 tablespoon vegetable oil For cooking
- 1 piece bell pepper, diced Any color
- 1 piece onion, diced
- 2 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 1 teaspoon ginger, minced
- 1/2 cup roasted peanuts For garnish
- to taste green onions For garnish
Instructions
Preparation
- Rinse lentils and cook them in a pot of boiling water for about 20 minutes until tender. Drain and set aside.
- In a separate pan, heat vegetable oil over medium heat. Add diced onion and bell pepper, cooking until they are soft.
- Stir in garlic and ginger, cooking for an additional minute.
- In a bowl, whisk together soy sauce, rice vinegar, sugar, and cornstarch.
- Add the cooked lentils to the pan with vegetables, then pour the sauce over. Stir until everything is well combined and heated through.
- Stir in roasted peanuts just before serving.
- Garnish with chopped green onions and enjoy!
Notes
For best flavor and texture, use fresh vegetables. You can serve Kung Pao Lentils over rice or quinoa for a complete meal. Store leftovers in an airtight container in the refrigerator for 3-4 days.