Kung Pao Lentils
with Spicy Carrot Salad & Peanuts
The Sichuan dish, Kung Pao Chicken, is a take-out favorite consisting of spicy, salty, and sweet stir-fried chicken, vegetables, and peanuts. For our plant-based version, we cook crisp celery and bell pepper in an aromatic sauce and serve them over a bed of protein-packed lentils. Sweet carrot ribbons in a fiery lime dressing add a refreshing element to this high-fiber and sodium-smart dinner.
INGREDIENTS
- 3/4 cup French green lentils, rinsed and sorted
- 1 carrot, peeled, then peeled into ribbons
- 2 scallions, trimmed, thinly sliced, and whites and greens separated (divided)
- 1 lime, zested, half juiced, half cut into wedges (divided)
- 3 dried bird's eye chiles, roughly chopped (divided)
- 1 tbsp low-sodium tamari
- 1 tbsp seasoned rice vinegar
- 1 tbsp toasted sesame oil (divided)
- 1 tsp turbinado sugar
- 2 tbsp cornstarch (divided)
- 1/4 cup peanuts
- 3 garlic cloves, peeled and minced
- 1 oz ginger, peeled and minced
- 2 celery stalks, diced
- 1 red bell pepper, trimmed, deseeded, and diced
- 2 tbsp vegetable oil*
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
INSTRUCTIONS
Combine lentils, 1¾ cups water, and a pinch of salt in small saucepan. Bring to a boil, reduce heat to low, cover, and simmer until lentils are tender, 20 to 25 minutes. Drain any remaining water. (4-serving meal: use 4 cups water) (TIP: To “sort” lentils (as noted in ingredient list) means to look for and discard any naturally occurring debris or stones.)
In medium bowl, combine carrots, scallion greens, lime juice, just half the bird’s eye chile, and a pinch of salt and pepper. Set aside until step 4. (TIP: Add more chile if you prefer more spice.)
Combine tamari, rice vinegar, just 1 tsp sesame oil, sugar, lime zest, just half the cornstarch, and ½ cup water in small bowl and whisk until smooth. (4-serving meal: use 1 cup water) (TIP: Keep remaining cornstarch and sesame oil for your own use.)
Heat 2 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add peanuts and cook, stirring often, until golden brown, 2 to 3 minutes. Using slotted spoon, transfer peanuts to small bowl and sprinkle with salt, leaving oil in skillet. Add scallion whites, garlic, ginger, and as much remaining bird’s eye chile as you'd like to skillet and cook until fragrant, 30 seconds to 1 minute. Add celery and bell pepper and cook, stirring often, until vegetables are crisp-tender, 4 to 7 minutes. Reduce heat to low and add kung pao sauce. Cook until sauce has thickened and vegetables are coated, 1 to 2 minutes. Remove from heat. (4-serving meal: use ¼ cup vegetable oil) (TIP: Crisp-tender means vegetables will still have some crunch.)
Divide lentils between shallow bowls and top with kung pao veggies, peanuts, and spicy carrot salad. 吃吃吃!
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