What are the main ingredients in Hoisin BBQ Lentils?

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

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?

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

Hoisin 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 cabbage.

Hoisin BBQ Lentils

with rice noodles, edamame beans and toasted peanuts

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 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

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 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!

Peanuts - 15g
Flat Rice Noodles - 50g
Edamame Beans - 80g
Onion - 1
Fresh Chilli - 1
Garlic Clove - 1
Fresh Ginger - 15g
Lentils - 120g
Hoisin Sauce - 45ml
Lime - 1
Shredded Cabbage & 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 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!

Peanuts - 30g
Flat Rice Noodles - 100g
Edamame Beans - 160g
Onion - 1
Fresh Chilli - 1
Garlic Cloves - 2
Fresh Ginger - 30g
Lentils - 240g
Hoisin Sauce - 85ml
Lime - 1
Shredded Cabbage & 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 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!

Peanuts - 45g
Flat Rice Noodles - 150g
Edamame Beans - 240g
Onions - 2
Fresh Chillies - 2
Garlic Cloves - 3
Fresh Ginger - 45g
Lentils - 360g
Hoisin Sauce - 125ml
Limes - 2
Shredded Cabbage & Julienne Carrot - 300g
Fresh Coriander - 8g

Download the Recipe

Serves 4

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!