Name: Spicy Kung Pao Lentils
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 3 servings
Ingredients: 0.5 cup dry brown lentils (washed and drained); 1.5 cups water; null pinch salt (a generous pinch); 2.5 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; 2.5 tsp raw sugar (or use 1 to 2 tbsp maple syrup or other sweetener); 0.25 tsp lime zest (a generous dash); 2 tsp cornstarch; 3 tbsp water; 2 tsp grapeseed oil (or other neutral oil); 0.5 cup chopped onion (white or red); 4 null dried red chilies (like arbol or red chinese, broken into halves (or use red pepper flakes to taste)); 0.5 teaspoon sichuan peppercorn (crushed in a mortar and pestle); 3 tbsp cashews (or peanuts); 3 cloves garlic (minced); 1 inch ginger (knob, minced); 1 null red bell pepper (chopped); 1 null green bell pepper (chopped); 0.75 cup chopped celery; null null lemon juice; null null black pepper

Instructions

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1

Cook the Lentils: Combine the dry brown lentils (0.5 cup), water (1.5 cups), and a [generous pinch salt] in a saucepan. Cover and bring to a boil over medium-high heat, about 6 minutes. Reduce heat to medium and cook for 20 to 25 minutes, or until the [dry brown lentils] are tender to preference. Let the [dry brown lentils] sit for 5 minutes before using. Drain excess [water] if needed and keep aside. Or use cooked lentils (1.25 cup) or beans.
2

Make the Sauce: Combine all the sauce ingredients into a bowl: soy sauce (2.5 tbsp), rice wine vinegar (2 tbsp), dry sherry (1 tbsp), hoisin sauce (1 tsp), toasted sesame oil (1 tsp), raw sugar (2.5 tsp), lime zest (0.25 tsp), cornstarch (2 tsp), and water (3 tbsp). Mix well to combine and keep aside.
3

Cook the Veggies: Heat grapeseed oil (2 tsp) in a skillet over medium-high heat. When the [grapeseed oil] is hot, add the red chilies (4 dried) and sichuan peppercorn (0.5 teaspoon), and cook for 15 seconds. Add chopped onion (0.5 cup) and cook for 3 minutes. Add the cashews (3 tbsp) and mix for a few seconds. Add garlic (3 cloves) and ginger (1 inch) and mix in. Add the bell pepper (1 red) and bell pepper (1 green) and chopped celery (0.75 cup) and mix well. Cook for 3 to 4 minutes.
4

Add in the sauce and [cooked lentils] and mix well. Add a few more [tbsp water], if you like extra sauce. Reduce heat to low and cook for 3 to 4 minutes or until the sauce thickens and some is absorbed by the [cooked lentils]. Taste and adjust spice and sweetness. Add [red pepper flakes] to taste, if needed, and mix in. Garnish with a dash of [lemon juice] and [black pepper]. Serve with cooked rice or grains of choice.