Gochujang Lentils with Pasta or Rice

Vegan and I edit most of my recipes to be thermomix-compatible, so if you don't understand them that's probably why and you should check out the originals as they won't be translated into this strange thermo-speak.

subheading: For the pickled cucumber:

½ cup ( 66.5 g) thinly sliced cucumber

1 tablespoon vinegar

½ teaspoon sugar

¼ teaspoon salt

¼ teaspoon black pepper

2 to 3 tablespoons warm water

subheading: For the gochujang lentils:

15 ounce ( 425.24 g) can of lentils drained or 1 ½ cups cooked lentils (see note)

1 teaspoon oil

1 tablespoon ginger-garlic paste or 2 cloves of minced garlic and a ½-inch piece of ginger minced

½ cup ( 80 g) chopped onion, chopped into ¾-inch slices or cubes

½ red bell pepper, chopped into ¾ to 1 inch cubes

½ green bell pepper or other color bell pepper, chopped into ¾ to 1 inch cubes

¼ teaspoon salt

subheading: For the sauce:

2 tablespoons soy sauce or use tamari for gluten free

2 tablespoons gochujang

1 tablespoon rice vinegar

1 tablespoon maple syrup

½ teaspoon cornstarch mixed with 2 tablespoons of water (or used tapioca starch)

subheading: To serve:

rice or noodles as needed

chopped green onion and sesame seeds for garnish

Directions at veganricha.com

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