Peanut Noodles are basically my number one (or at least in my top 10) go-to “lazy” comfort foods. I make some version of this at home almost once a week… at minimum probably twice a month. The first time I tried it with red lentils was a wonderful day. Other legumes like garbanzo beans are also delicious. Whatever you’ve got on hand really. But I’m going to teach you how to make this using dried red lentils and let you play as you will based on what you have in your pantry.

Red Lentils are hands down the EASIEST legume to cook from dry. They cook in about 20 minutes. They’re freaking delicious, nourishing, and easy to digest (not the case with most legumes). And you don’t have to soak them overnight or do anything fancy. Simple delicious plant-based protein. In 20 minutes. Badabing, badaboom.

You can use ANY veggies you want. I often sautéed mushrooms in, sometimes I’ll boil some sweet or red potato or cauliflower - save a pot and have less dishes! The greens are interchangeable (sub kale, collards, chard, bok choy, etc.) or you can leave them out (but I’m all about them greens). Really whatever you want or have on hand!

I’d say about half the time I make this dish I don’t add any beans or lentils at all. Just keep it as a simple peanut veggie noodle dish.

Peanut Lentil Veggie Curry

Yields 2-4 servings (depending on how large a serving)

INGREDIENTS

2 tbsp coconut oil

1/4 sweet yellow onion, diced

2 cloves garlic, minced

1” fresh ginger root, unpeeled & minced (roughly 1 tbsp)

1 tsp salt (I use fine ground pink Himalayan)

1/2 tsp ground black pepper

1 medium head broccoli

1/2 zucchini, half moons

1/2 red bell pepper, sliced

1 cup full fat coconut milk

1/4 cup creamy peanut butter (or almond butter)

juice of 1/2 a lime

1/8 tsp cayenne powder, optional

1 tbsp coconut aminos (can sub soy sauce or tamari if you’re not soy-free / gluten-free)

2 big handfuls of loose spinach or any green

1/4 bunch scallions, chopped for garnish

Lentils:

1 cup dried red lentils

2 1/2 cups filtered water

Rice Noodles:

8 oz rice noodles (I used Lotus Foods pad Thai rice noodles for this batch)*

water, pinch of salt, and drizzle of olive oil for cooking noodles

*Feel free to sub rice or any grain of choice instead of noodles — could even do cauliflower rice or zucchini noodles for grain-free!

DIRECTIONS

Fill a medium sauce pot half way with water with a nice pinch of salt and a drizzle of olive oil. Cover with a lid and bring to a boil.

Add lentils and 2 1/2 cups water to a small to medium sauce pot and cook on a low to medium heat for about 20 minutes until lentils are soft.

Reduce the pot of boiling water to medium heat and add broccoli florets, let them cook.

Heat coconut oil in a medium to large frying pan. Add ginger, onion, garlic, and salt and cook for 1-3 minutes on a low heat. Stir occasionally.

Add bell pepper, zucchini, and black pepper. Cook on a low heat until vegetables begin to soften, about 5 minutes. Stir occasionally.

Add rice noodles to boiling water with broccoli. Cover with lid. Stir occasionally.

Add coconut milk, coconut aminos, lime juice, cayenne, and peanut butter. Stir to incorporate.

Add spinach and stir to incorporate. Cook until spinach has wilted.

Place a colander over the sink and strain noodles and broccoli when noodles are al dente (read whatever package you have for specific instructions as brands can vary in cook time).

Add the noodles and broccoli to the lentil curry mix and stir together.

Serve and enjoy!!

Store any leftovers in a sealed container in the fridge for up to 5 days. This is great to have for a quick lunch or dinner on the go!