Kung Pao Lentils

I cook for myself and my boyfriend, and sometimes small family gatherings. I tend to improvise often but am trying to be more controlled and organized to get consistent results with recipes.

subheading: For the Lentils:

½ cup dry brown lentils washed and drained

1.5 cups water

a generous pinch of salt

subheading: For the Sauce:

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 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 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 of garlic minced

1 inch knob of ginger minced

1 red bell pepper chopped

1 green bell pepper chopped

¾ cup chopped celery

lemon juice and black pepper for garnish

Directions at veganricha.com

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