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 cabbage.
Hoisin BBQ Lentils
Hoisin BBQ Lentils
with rice noodles, edamame beans and toasted peanuts
Hands on Time: 25 - 40 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Edamame Beans
- Flat Rice Noodles
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Hoisin Sauce
- Lentils
- Lime
- Limes
- Onion
- Onions
- Peanuts
- Shredded Cabbage & Julienne Carrot
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
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 8-10 minutes until cooked through and glassy. Drain on completion, reserve some pasta water, return to the bowl, and toss through some oil to prevent sticking. Cover with a plate and set aside to keep warm until serving. Place the shelled edamame beans in a bowl, submerge with some boiling water and plump up for 2-3 minutes. Drain on completion and set aside 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, hoisin sauce, 30ml of pasta water, 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 noodles, top with the sautéed slaw, and smother in the Korean BBQ Lentils. Garnish with the chopped, toasted peanuts, the coriander leaves, drained edamame beans and some lime zest. Serve with a lime wedge on the side. Gorgeous, Chef!
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 8-10 minutes until cooked through and glassy. Drain on completion, reserve some pasta water, return to the bowl, and toss through some oil to prevent sticking. Cover with a plate and set aside to keep warm until serving. Place the shelled edamame beans in a bowl, submerge with some boiling water and plump up for 2-3 minutes. Drain on completion and set aside 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, hoisin sauce, 60ml of pasta water, 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 noodles, top with the sautéed slaw, and smother in the Korean BBQ Lentils. Garnish with the chopped, toasted peanuts, the coriander leaves, drained edamame beans and some lime zest. Serve with a lime wedge on the side. Gorgeous, Chef!
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 8-10 minutes until cooked through and glassy. Drain on completion, reserve some pasta water, return to the bowl, and toss through some oil to prevent sticking. Cover with a plate and set aside to keep warm until serving. Place the shelled edamame beans in a bowl, submerge with some boiling water and plump up for 2-3 minutes. Drain on completion and set aside 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, hoisin sauce, 90ml of pasta water, 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 noodles, top with the sautéed slaw, and smother in the Korean BBQ Lentils. Garnish with the chopped, toasted peanuts, the coriander leaves, drained edamame beans and some lime zest. Serve with a lime wedge on the side. Gorgeous, Chef!
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 8-10 minutes until cooked through and glassy. Drain on completion, reserve some pasta water, return to the bowl, and toss through some oil to prevent sticking. Cover with a plate and set aside to keep warm until serving. Place the shelled edamame beans in a bowl, submerge with some boiling water and plump up for 2-3 minutes. Drain on completion and set aside 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, hoisin sauce, 120ml of pasta water, 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 noodles, top with the sautéed slaw, and smother in the Korean BBQ Lentils. Garnish with the chopped, toasted peanuts, the coriander leaves, drained edamame beans and some lime zest. Serve with a lime wedge on the side. Gorgeous, Chef!
Frequently Asked Questions
What is the preparation time for Hoisin BBQ Lentils?
The preparation time for Hoisin BBQ Lentils with rice noodles, edamame beans and toasted peanuts is between 25 and 40 minutes.
What is the total time required to make Hoisin BBQ Lentils with rice noodles, edamame beans and toasted peanuts?
The total time required to make Hoisin BBQ Lentils with rice noodles, edamame beans and toasted peanuts is between 30 and 45 minutes.
How many servings does Hoisin BBQ Lentils provide?
4 servings
What are the main ingredients in Hoisin BBQ Lentils?
Edamame Beans, Flat Rice Noodles, Fresh Chilli, Fresh Chillies, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Hoisin Sauce, Lentils, Lime, Limes, Onion, Onions, Peanuts, Shredded Cabbage & Julienne Carrot
What is the nutritional information of Hoisin BBQ Lentils?
Calories: 826, Carbs: 135 grams, Fat: grams, Protein: 40.3 grams, Sugar: 28.5 grams, Salt: 721 grams
How do I prepare Hoisin BBQ Lentils?
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 8-10 minutes until cooked through and glassy. Drain on completion, reserve some pasta water, return to the bowl, and toss through some oil to prevent sticking. Cover with a plate and set aside to keep warm until serving. Place the shelled edamame beans in a bowl, submerge with some boiling water and plump up for 2-3 minutes. Drain on completion and set aside 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, hoisin sauce, 60ml of pasta water, 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 noodles, top with the sautéed slaw, and smother in the Korean BBQ lentils. Garnish with the chopped, toasted peanuts, the coriander leaves, drained edamame beans and some lime zest. Serve with a lime wedge on the side. Gorgeous, Chef!
What should be prepared from my kitchen to make Hoisin BBQ Lentils?
Edamame Beans, Flat Rice Noodles, Fresh Chilli, Fresh Chillies, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Hoisin Sauce, Lentils, Lime, Limes, Onion, Onions, Peanuts, Shredded Cabbage & Julienne Carrot
How many calories does Hoisin BBQ Lentils have?
826 calories
How much fat content does Hoisin BBQ Lentils have?
grams
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