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Lentils & Vegetables in Peanut Sauce

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Ingredients:

4 Heaping Tbsp Peanut Butter
2 -inch Piece of Fresh Ginger, peeled and finely chopped
3 Garlic Cloves, minced
1 Tbsp Soy Sauce
2 Tsp Lime Juice
Zest of 1 Lime
2 Tbsp Cilantro, chopped
1 Tbsp Sriracha
1/4 Tsp Cayenne
1/4 Tsp Salt
1 Tbsp Sugar
1/2 Tsp Sesame Oil
1 Cup Coconut Milk
3/4 Cup Red Lentils
2 1/4 Cup Water
1/2 Large White Onion, sliced
1/2 Red Bell Pepper, thinly sliced
1/4 Cup Carrots, sliced
1 Small Zucchini, thinly sliced
1 -2 Tbsp Fresh Basil, chopped

Directions:

  1. Add the peanut butter, ginger, garlic, soy sauce, lime juice, lime zest, cilantro, sriracha, cayenne, salt, sugar, sesame oil, and coconut milk to a blender. Blend until smooth. Set aside.
  2. Add the water and lentil to a pot. Bring to a boil then reduce the heat to simmer. Let cook for about 10 minutes or until tender. Drain and set aside.
  3. In a large skillet or Dutch oven, heat oil over medium-high heat. Add the onions and cook until translucent.
  4. Add the bell peppers and carrots, and cook until tender, about 3-4 minutes.
  5. Add the zucchini and basil and cook for another 2-3 minutes.
  6. Pour the peanut sauce into the skillet and mix to coat the vegetables. Let warm for about 2 minutes. Then, add the lentils and stir to combine. Let the mixture warm for about 5 minutes over low heat.
  7. Serve warm over a bed of rice.
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