Kung Pao Lentils

veganricha.com

onbeingplantbased

subheading: For the Lentils:

½ cup ( 96 g) dry brown lentils washed and drained

1 ½ cups ( 375 ml) water

a generous pinch of salt

subheading: For the Sauce:

2 to 3 Tbsp ( 2 to 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 to 3 tsp ( 2 to 3 tsp) raw sugar or use 1 to 2 Tbsp maple syrup or other sweetener

a generous dash of lime zest ¼ tsp

2 tsp cornstarch

3 Tbsp water

subheading: For the vegetables:

2 tsp grapeseed oil or other neutral oil

½ cup ( 75 g) chopped white or red 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 garlic, minced

1 inch knob of ginger, minced

1 red bell pepper, chopped

1 green bell pepper, chopped

¾ cup ( 75.75 g) chopped celery

lemon juice and black pepper, for garnish

Directions at veganricha.com

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