Veggies and Lentils in Peanut Sauce

You know what goes well with that delicious peanut sauce, yes lentils! Red lentils cook up super quick. Meanwhile, stir fry some veggies, blend up the peanut sauce, throw everything in the same skillet and serve unsuspecting people! Serve over rice or grains of choice or wide noodles of choice. You want to pick up as much sauce as possible!


For the peanut or almond sauce:

  • 4 tbsp or more peanut butter or almond butter(I usually use almond butter)
  • 2 inch piece of fresh ginger, coarsely chopped
  • 2 cloves of garlic
  • 1 tablespoon soy sauce, or use coconut aminos to make soy-free
  • 1 to 2 tsp lime juice
  • zest of ½ a kaffir lime or regular lime
  • 2 tbsp chopped cilantro
  • ¼ tsp tamarind concentrate (optional)
  • 2 to 3 teaspoons Sriracha sauce or asian chili sauce, to taste
  • ¼ tsp or more cayenne
  • ¼ tsp salt
  • 1 Tbsp or more sugar
  • ½ tsp sesame oil
  • 1 cup coconut milk

For the lentils:

  • ½ cup Red lentils (masoor dal, quick cooking split lentils), washed and drained
  • 1.5 cups water

For the Veggies:

  • 2 tsp oil
  • ⅓ cup sliced red or white onion
  • ½ cup thinly sliced red bell pepper
  • ¼ cup sliced carrots
  • half a zucchini thinly sliced
  • 1 Tbsp fresh basil sliced


  1. Blend all the ingredients under peanut sauce until smooth. Taste and adjust salt, sweet and spice if needed. Keep aside.