What are the main ingredients in Korean BBQ Lentils?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Korean BBQ Lentils?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Korean BBQ Lentils?

SLIPPERY SMOOTH NOODLES: Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir and cover with a plate. Set aside to soak for 6-8 minutes until cooked through and glassy. In the final 2 minutes, stir in the edamame beans. Drain on completion, return to the bowl, and toss through some oil to prevent sticking. Replace the plate and set aside to keep warm until serving. PEANUT POWER: Boil the kettle for step 2. Place the peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. MAKE THE STICKY BBQ LENTILS: Place a pot over a medium heat with a drizzle of oil. When hot, fry the diced onion for 5-6 minutes until soft and translucent, shifting occasionally. Add the chopped chilli to taste, the grated garlic, and the grated ginger. Sauté for another minute until fragrant. Stir through the drained lentils and the hoisin sauce and bring to a simmer. Reduce the heat and cook for 3-4 minutes until coated and sticky, shifting occasionally. On completion, add some lime juice and seasoning to taste. Remove from the heat, cover to keep warm, and set aside until serving. SAUTÉ THE SLAW: Return the pan to a medium heat with a drizzle of oil. When hot, fry the cabbage and carrot for 2-3 minutes until slightly wilted but still crunchy, tossing occasionally. Remove from the heat on completion and season to taste. WHAT A BEAUT!: Make a bed of edamame noodles, top with the sautéed slaw, and smother in the Korean BBQ lentils. Garnish with the chopped, toasted peanuts, the coriander leaves, and some lime zest. Serve with a lime wedge on the side. Gorgeous, Chef!

What should be prepared from my kitchen to make Korean BBQ Lentils?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Korean BBQ Lentils

Craving that smoky, umami BBQ flavour? Need that high-protein and high-fibre veggie boost? We’ve got you covered: thick, saucy lentil “ragù” with hoisin sauce, lime, garlic, ginger, and chilli. Also featuring edamame, coriander, and stir-fried carrot and red cabbage.

Korean BBQ Lentils

with hoisin sauce, toasted peanuts & rice noodles

Hands on Time: 25 - 40 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Edamame Beans
Flat Rice Noodles
Fresh Chilli
Fresh Coriander
Fresh Ginger
Garlic Clove
Hoisin Sauce
Lentils
Lime
Onion
Peanuts
Shredded Red Cabbage and Julienne Carrot

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

PEANUT POWER
Boil the kettle for step 2. Place the peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
SLIPPERY SMOOTH NOODLES
Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir and cover with a plate. Set aside to soak for 6-8 minutes until cooked through and glassy. In the final 2 minutes, stir in the edamame beans. Drain on completion, return to the bowl, and toss through some oil to prevent sticking. Replace the plate and set aside to keep warm until serving.
MAKE THE STICKY BBQ LENTILS
Place a pot over a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft and translucent, shifting occasionally. Add the chopped chilli to taste, the grated garlic, and the grated ginger. Sauté for another minute until fragrant. Stir through the drained lentils and the hoisin sauce and bring to a simmer. Reduce the heat and cook for 2-3 minutes until coated and sticky, shifting occasionally. On completion, add some lime juice and seasoning to taste. Remove from the heat, cover to keep warm, and set aside until serving.
SAUTÉ THE SLAW
Return the pan to a medium heat with a drizzle of oil. When hot, fry the cabbage and carrot for 2-3 minutes until slightly wilted but still crunchy, tossing occasionally. Remove from the heat on completion and season to taste.
WHAT A BEAUT!
Make a bed of edamame noodles, top with the sautéed slaw, and smother in the Korean BBQ lentils. Garnish with the chopped, toasted peanuts, the coriander leaves, and some lime zest. Serve with a lime wedge on the side. Gorgeous, Chef!

Peanuts - 15g
Flat Rice Noodles - 50g
Edamame Beans - 40g
Onion - 1
Garlic Clove - 1
Fresh Chilli - 1
Fresh Ginger - 15g
Lentils - 120g
Hoisin Sauce - 30ml
Lime - 1
Shredded Red Cabbage and Julienne Carrot - 100g
Fresh Coriander - 3g

Download the Recipe

Serves 2

PEANUT POWER
Boil the kettle for step 2. Place the peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
SLIPPERY SMOOTH NOODLES
Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir and cover with a plate. Set aside to soak for 6-8 minutes until cooked through and glassy. In the final 2 minutes, stir in the edamame beans. Drain on completion, return to the bowl, and toss through some oil to prevent sticking. Replace the plate and set aside to keep warm until serving.
MAKE THE STICKY BBQ LENTILS
Place a pot over a medium heat with a drizzle of oil. When hot, fry the diced onion for 5-6 minutes until soft and translucent, shifting occasionally. Add the chopped chilli to taste, the grated garlic, and the grated ginger. Sauté for another minute until fragrant. Stir through the drained lentils and the hoisin sauce and bring to a simmer. Reduce the heat and cook for 3-4 minutes until coated and sticky, shifting occasionally. On completion, add some lime juice and seasoning to taste. Remove from the heat, cover to keep warm, and set aside until serving.
SAUTÉ THE SLAW
Return the pan to a medium heat with a drizzle of oil. When hot, fry the cabbage and carrot for 2-3 minutes until slightly wilted but still crunchy, tossing occasionally. Remove from the heat on completion and season to taste.
WHAT A BEAUT!
Make a bed of edamame noodles, top with the sautéed slaw, and smother in the Korean BBQ lentils. Garnish with the chopped, toasted peanuts, the coriander leaves, and some lime zest. Serve with a lime wedge on the side. Gorgeous, Chef!

Peanuts - 30g
Flat Rice Noodles - 100g
Edamame Beans - 80g
Onion - 1
Garlic Clove - 2
Fresh Chilli - 1
Fresh Ginger - 30g
Lentils - 240g
Hoisin Sauce - 60ml
Lime - 1
Shredded Red Cabbage and Julienne Carrot - 200g
Fresh Coriander - 5g

Download the Recipe

Serves 3

PEANUT POWER
Boil the kettle for step 2. Place the peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
SLIPPERY SMOOTH NOODLES
Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir and cover with a plate. Set aside to soak for 6-8 minutes until cooked through and glassy. In the final 2 minutes, stir in the edamame beans. Drain on completion, return to the bowl, and toss through some oil to prevent sticking. Replace the plate and set aside to keep warm until serving.
MAKE THE STICKY BBQ LENTILS
Place a pot over a medium heat with a drizzle of oil. When hot, fry the diced onion for 5-6 minutes until soft and translucent, shifting occasionally. Add the chopped chilli to taste, the grated garlic, and the grated ginger. Sauté for another minute until fragrant. Stir through the drained lentils and the hoisin sauce and bring to a simmer. Reduce the heat and cook for 3-4 minutes until coated and sticky, shifting occasionally. On completion, add some lime juice and seasoning to taste. Remove from the heat, cover to keep warm, and set aside until serving.
SAUTÉ THE SLAW
Return the pan to a medium heat with a drizzle of oil. When hot, fry the cabbage and carrot for 2-3 minutes until slightly wilted but still crunchy, tossing occasionally. Remove from the heat on completion and season to taste.
WHAT A BEAUT!
Make a bed of edamame noodles, top with the sautéed slaw, and smother in the Korean BBQ lentils. Garnish with the chopped, toasted peanuts, the coriander leaves, and some lime zest. Serve with a lime wedge on the side. Gorgeous, Chef!

Peanuts - 30g
Flat Rice Noodles - 100g
Edamame Beans - 80g
Onion - 1
Garlic Clove - 2
Fresh Chilli - 1
Fresh Ginger - 30g
Lentils - 240g
Hoisin Sauce - 60ml
Lime - 1
Shredded Red Cabbage and Julienne Carrot - 200g
Fresh Coriander - 5g

Download the Recipe

Serves 4

PEANUT POWER
Boil the kettle for step 2. Place the peanuts in a large pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
SLIPPERY SMOOTH NOODLES
Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir and cover with a plate. Set aside to soak for 6-8 minutes until cooked through and glassy. In the final 2 minutes, stir in the edamame beans. Drain on completion, return to the bowl, and toss through some oil to prevent sticking. Replace the plate and set aside to keep warm until serving.
MAKE THE STICKY BBQ LENTILS
Place a pot over a medium heat with a drizzle of oil. When hot, fry the diced onion for 6-8 minutes until soft and translucent, shifting occasionally. Add the chopped chilli to taste, the grated garlic, and the grated ginger. Sauté for another minute until fragrant. Stir through the drained lentils and the hoisin sauce and bring to a simmer. Reduce the heat and cook for 4-5 minutes until coated and sticky, shifting occasionally. On completion, add some lime juice and seasoning to taste. Remove from the heat, cover to keep warm, and set aside until serving.
SAUTÉ THE SLAW
Return the pan to a medium heat with a drizzle of oil. When hot, fry the cabbage and carrot for 3-4 minutes until slightly wilted but still crunchy, tossing occasionally. Remove from the heat on completion and season to taste.
WHAT A BEAUT!
Make a bed of edamame noodles, top with the sautéed slaw, and smother in the Korean BBQ lentils. Garnish with the chopped, toasted peanuts, the coriander leaves, and some lime zest. Serve with a lime wedge on the side. Gorgeous, Chef!