A soy-sesame sauce cooked into pink lentils makes for a flavor-packed protein for including to bowls, tacos, wraps, and extra. Even higher? These saucy lentils from the Quick Straightforward Low-cost Vegan cookbook come collectively tremendous fast and make for a straightforward weeknight meal.
What you want:
For the sauce:
2 cups water
¼ cup soy sauce
2 tablespoons brown sugar
2 cloves garlic, minced or pressed
1-inch piece contemporary ginger, minced
1 teaspoon sesame oil
½ teaspoon crushed pink pepper flakes
For the lentils:
1 tablespoon canola oil
½ yellow onion, chopped
1 cup pink lentils
4 cups cooked white rice
Chopped inexperienced onions, for garnish
Sesame seeds, for garnish
What you do:
- For the sauce, in a medium bowl, combine all elements. Put aside.
- For the lentils, heat oil in a skillet over medium warmth, then add onions and sauté for 4 minutes, or till delicate and starting to brown. Add lentils and ready sauce, cowl, and convey to a delicate simmer. Cook dinner till lentils are tender and most liquid is absorbed, about 8 to 10 minutes, being cautious to not overcook.
- Spoon lentils over rice and garnish with inexperienced onions and sesame seeds.
For extra plant-based recipes like this, learn:
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