I WON I WON I WON!
I’m so subtle, I know. I’m sure you have heard by now, but if not, Canadian Lentils chose me, along with 4 other awesome bloggers: Koko from Koko’s Kitchen, Lalitha from Taylor Nutrition, Trudy from Eat Live Play, and Adam from Kook Channel, to go film a cooking show in P.E.I. with Food Network Star Chef Michael Smith. Oh boy, was that an experience!
My entry was this YouTube video where I featured one of my favourite lentil recipes, Lentil Tacos with Avocado Cilantro Sauce. Apparently, the recipe and my quirky personality were well received, as before I knew it, I was on a terrifying little plane on my way to see Chef Michael Smith.
A full day of filming was dedicated to just little ol’ me! At first, I wondered how in the world, it would take so long to film a 15 minute recipe, but the day quickly flew by.
Filming in front of this giant crew and eight (yes eight) cameras pointing at me, was such a fun/stressful/scary/amazing/exciting/awkward experience… and I absolutely loved it. Someone give me a cooking show please. I want to do this all the time!
That’s not to say it was easy, because it certainly wasn’t.
The director and Chef Michael Smith would give me a 627 instructions (or something like that): look here, say this, don’t say that, don’t talk about what you’re doing, but talk about something, don’t say that you are chopping an onion, tell me why you’re chopping an onion… “errr… so that it’s chopped?”
It went on like that. Then they follow up all of these instructions by saying “act natural”. See how natural I am ↓↓↓ haha! 😁
I would be chopping up an extremely underripe mango (apparently the camera can’t tell) and then suddenly someone would run in to do a close-up of my mango chopping skills (which are hugely lacking p.s.).
Meanwhile, I’m inching away from the camera afraid of injuring the expensive technology with Michael’s large chef knife and the camera man keeps chasing me getting closer and closer to my awkward chopping.
Regardless of my chopping skills, and lack of knowing what to say, I seemed to work my way through filming, and I was even able to break the entire crew at one point and make them all burst into laughter when they weren’t supposed to. FINALLY!!
Hardest part for sure was that there was a roomful of people that I was having a completely one-sided conversation with. I literally couldn’t tell if anyone was remotely interested in what I was yabbering on about, because they couldn’t respond.
At least I know that everyone enjoyed the food. After every cut, the crew would swarm my tacos and quickly devour them all. Wooing the world one delicious vegan meal at a time. Muhahaha!
I can’t reveal all the secrets, because there were some fun (and slightly evil) surprises they had in store for us, but I just can’t wait to see/ I am terrified to see the final videos!
Update: You can now see the final video here.
Isn’t that a lovely looking crew?? It’s so much fancier than the crew I am used to (me, myself, and I).
To celebrate the end of the festivities, Chef Michael Smith taught me how to use a knife to cut the top off of a champagne bottle. Evidence ↓↓↓
A big thank you to Ethan from Food Bloggers of Canada for taking all of these photos (and driving my hungover self around P.E.I. the day after the shoot).. what… champagne… And to Rachel from Canadian Lentils for filming this video (and just generally being awesome).
I wanted to share a recipe in celebration of this super fun event, and since I already posted the Lentil Tacos with Avocado Cilantro Sauce, I decided to make a brand spanking new lentil recipe, cause can you ever have too many lentils? The answer is no.
So here we go my friends. All you need is 15 minutes, a few go-to ingredients, and boom, flavour-packed Sweet Korean Lentils are on the table. These lentils are sweet and mildly spiced, a serious nod to Korean BBQ.
These Sweet Korean Lentils reminds me of when I lived in LA, and my roommate Ashely and I would frequent this little Korean restaurant. They always served this sweet and tangy beef. Now obvi I wasn’t going to make that, but this is why I love lentils, anywhere a recipe calls for ground beef, you can pretty much sub lentils. A much healthier and friendlier option, and oh so delicious.
To make Sweet Korean Lentils: mix all the sauciness together. Um, hello delicious looking sauce!
Sauté up some onion.
Side note: Are you supposed to use signed wooden spoons, or are you supposed to display them? I decided the spoon would have a lot more love and appreciation if it was used in my daily life, so I am going to cook with it. My mom sometimes wishes I was more sentimental… oops.
Now add your lentils and sauciness to the pan.
Cover and simmer for around 10 minutes until the lentils are cooked and tender, and most of the sauce is absorbed.
Serve over rice and garnish with green onions and sesame seeds. I also used this as a lettuce wrap filling and my oh my it was scrumptious.
A big final thank you to Canadian Lentils and Chef Michael Smith for having me. ❤️
Bon Appetegan my friends.
All the flavours of Korean BBQ made vegan and gluten free! Sweet and mildly spiced, just 15 minutes to make!
- 2 cups water
- 1/4 cup soy sauce
- 2-3 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 inch piece of ginger, minced
- 1 teaspoon sesame oil
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon light oil (such as canola, vegetable, or peanut oil)
- 1/2 yellow onion, chopped
- 1 cup red lentils
- 2 green onions, chopped
- 1 tablespoon sesame seeds
- Cooked rice for serving
- In a medium bow, mix together all the sauce ingredients.
Heat the oil in a skillet over medium heat, then add the onion and sauté for a few minutes until the onion softens and begins to brown. Now add the lentils and the sauce. Cover and bring to a gentle simmer until the lentils are cooked and tender, and most of the liquid is absorbed, about 8 to 10 minutes.
- Serve by spooning over rice, and garnishing with the green onions and sesame seeds.
Bon Appetegan!
Sam.
Another winner in our house, Sam. Thanks!
I highly recommend topping with green onions because it goes really well with the lentils, rice, and sauce, and I also recommend you toast your sesame seeds – because that’s just delicious.
Oh yes, toasted sesame seeds are awesome!! So happy it was enjoyed, Kari 🙂
So delicious! Such a great reminder of the Korean bulgogi I used to have years ago 🙂
Yay! So happy you enjoyed it, Danielle!
OH NO….my bad. ..the whole time I was eating this I was thinking it needs garlic.
I hand wrote this recipe and didn’t put the garlic in.
I will try it again…with the garlic.
Will still omit the sesame oil though.
If you love lentils this is a must try.
Haha! No problem, so happy you enjoyed it, Terry 🙂
The lentils flavor and texture were very favourable. ,
I love lentils but for my taste the next time I prepare this I will cut the crushed red pepper and brown sugar in half.. I will also cut out the sesame oil (I don’t care for the taste.)
The next time I make this (tailored to my taste) I’m sure I’m gonna love it.
Thank you for sharing.
This tastes great.
The liquid does not get absorbed before the lentils turn to mush. I cut back on the liquid and still have the same problem.
Will keep working on it.
Hi egee, make sure you keep your lentils at a low simmer. If the temperature is too high, that is what will turn your lentils to mush. Enjoy!
I just made this and it is absolutely divine! My new favorite recipe!
Woohoo! Thrilled you love it so much, Michelle, and that you found your new favourite 🙂
Hi Sam! I made these for our monthly vegan potluck. I doubled the recipe hoping to bring home some leftovers. Ha- not a bit left : )
These are so easy & delish! I am making them again tonight with cauliflower “rice”
Thanks!
Hahaha! Love it! So happy it was enjoyed by everyone 🙂
thanks for the recipe – we loved it and will be making it again! do you think the lentils as prepared would freeze well?
So happy you enjoyed it! I don’t think it would freeze well, no. The lentils will likely turn to mush once thawed. Hope that helps!
Hey Sam, I have a question about the serving size. Thank you for providing nutrition information. It’s helpful because I’m counting calories! I see that it’s four servings, but do you know about how much a serving would be? I’m trying to branch out and make more meals, but have a hard time when it isn’t a precise number of things I can count or whatever. I could probably eyeball it, but the OCD part of me won’t allow that. Hoping to make this tonight!
Um…forgive me for the question. I will just make it, then scoop out with measuring cups until I’ve measured all of it, and divide by four to get my serving size. Sorry, it has been a long week. And I think the heat is getting to me.
Haha! No problem! Glad you were able to sort it out 🙂
Lentils were mushy, but the flavor was great! My wife is a hard one to please, and she loved them. I will make again with less water. Thank you for the recipe!
So happy you enjoyed them. Red lentils are very tender so to ensure they don’t get mushy while still getting cooked through, make sure to keep the heat at a simmer and not boiling. Enjoy!
The flavor on this recipe is fantastic, but my lentils were pretty hard even after absorbing all the liquid. Is it because I used a different kind of lentil other than red? Or any other ideas of where I might have gone wrong? New to the veg lifestyle, so I’m learning as I go.
Red lentils take about 10 mins to cook, but green or brown lentils take upwards of 20 mins. So yes, if you used a different kind of lentil, that would be the problem! Next time just keep it at a low simmer and cook longer according to the type of lentil. Enjoy!
I’m a little late to this post, but I just made these lentils for the first time and absolutely LOVED them! I had all the ingredients on hand and it couldn’t have been easier. I added some cubed tofu and skipped the rice to reduce carbs… I ate three servings, so I probably “undid” whatever skipping the rice “did”.
Hahaha, love it. So happy you loved them so much Winston!
This was really good! I did accidentally cook too long and mine turned into mush, but it was delicious mush! I really liked the sauce. Do you think it would work well for a stir fry?s
Haha, yeah that can happen with red lentils as they cook so quickly. Make sure to keep them at a simmer and not boiling. Yes, they would work well in a stir fry, just prepare them separately from the veggies and layer them on the rice. Yum!
Thanks for the reply. I meant the actual sauce (without the lentils). For example, stir frying some vegetables and adding the sauce ingredients at the end.
Oh I see. Yes, but it would need some less adjusting… less water and probably a little cornstarch. I would have to play around with it to know the measurements, but you are welcome to experiment. 🙂
I just made this last night and it was AMAZING, I never knew lentils could taste so good! This will be a dish I make often.
Thank you for sharing!!
That’s why lentils are awesome! They take on any flavour you give them. So happy you dug this recipe so much Kristina!
Made this for dinner. Easy to make and great flavors. Will be a fish I make often. Served it with shredded cabbage, diced carrots, red onion and jalapeño with your miso peanut dressing.
Thanks for the great recipes!
I think you mean “a dish you make often” not a fish. Hahaha! So happy you loved it Angie 🙂
Ha – yes dish not fish. I hit send too soon and cannot figure out how to change. Thanks again – have a great weekend!
Haha! No problem. You have a lovely weekend too!
This recipe was so good, quick and easy. I didn’t deviate from the recipe at all except when time to garnish. In addition to the sesame seeds and green onions, you MUST add a squirt of siracha and lots of chopped cilantro. OMG, yum! But this is a delicious recipe. I love lentils anyway and korean cuisine so this was a great switch-up from my normal prep.
Oh yay!! So happy you loved it Erin! I too am a HUGE fan of sriracha!!
Thanks for this recipe. It’s so easy and tasty! I sautéed the onions with a dollop of gochujang (Korean red paper paste) for extra heat.
Oooh love that idea! So happy you loved the recipe 🙂
Another gem!! You’re a genius, I love these flavours and what better way to have them than with super healthy lentils!! Thank you!
Aww shucks! Thrilled you enjoyed them. I love me some lentils! 🙂
Thank you Sam for such a wonderful recipe! I made it right now and am thoroughly enjoying it. 🙂
Yay! So happy you are enjoying it Kristin 🙂
Made this today and topped it on a bun with some spinach, red onions, bell pepper, and a healthy dose of sriracha – totally delicious!
Oh I love that idea! Kind of like Korean inspired sloppy joe!
I’ve literally never commented online but had to say this recipe is so delicious and easy. I made a batch and froze individual portions to take out and heat up whenever I want. I’ve made it several times and always have some in my freezer. Thanks for the recipe!
Awww shucks, well I am flattered that this recipe inspired you to comment!! So very happy you love the recipe so much! Great idea to freeze individual portions. Thanks for commenting Tori 🙂
Why is the sodium so high? Is there a way to reduce the sodium?
Just reduce the soy sauce to your own taste preferences.
Why don’t you use brown rice?Kathleen
You can use whatever kind of rice you like 🙂
Love this recipe! It is especially helpful during the weeks that I crave take-out but my bank account is in the cents!lol…My only problem is that I’ve only had green lentils, both times I’ve prepared it, and it took about 40 minutes for the darn liquid to absorb, but it was worth the wait. This recipe also helps me meal prep for work for about 3 days out of my work week(minus the day it was originally cooked–I devour that serving immediately, of course). Thanks!
So happy you love the recipe! Yes, green lentils will take much longer. Red lentils will only take about 10 minutes to cook. 🙂
How much lentils for this recipe?
1 cup xD i didn’t see it the first time
Haha, no problem Karen!
So quick and easy! Even our 3 year old liked it. Only change I made was reducing the sugar by 1/3 and that was spot-on for our taste buds. Thanks for sharing.
Yay! So happy you and your 3 year old loved it so much. Thanks for leaving a comment Amy! 😀
I’m eating this as I type! I served it over Birds Eye wild rice blend with broccoli and carrots. Yum! I also used Braggs instead of soy sauce and black strap molasses instead of brown sugar
Ooo sounds delish! So happy you are enjoying it 🙂
I can’t stop OMGing! Definitely my new favourite recipe, and my first using red lentils (newly vegan). Am in love with this. I served with baked cauliflower rice and steamed broccoli, so filling and scrumptious can’t wait for leftovers tomorrow! Can I just mention for anyone else in Australia, our tablespoon measurement is larger than US/Can so only 2 tbsps brown sugar needed here (I nearly forgot). Thank you so much Sam 🙂
Oh good tip! Thanks Anna. So happy you can’t stop OMGing! hahaha
These were amazing! I added some veggies to the rice – broccoli & cauliflower blend. Tasted like a stir fry! Only better! Thank you thank you thank you for this (and all) your fantastic recipes! Keep up the good work! I’ll be first in line to buy your cookbook 🙂
Haha, yay! Thanks Brenda! So happy you loved the recipe, and excited that you’re excited for my book! 🙂
I’d love to make this tonight. Got all the ingredients! I also have a bunch of zucchinis sitting in my fridge that really need to get used up. Any suggestions what I might do with them to perhaps compliment and have as a side with the lentils? I’m scouring the internet but have yet to come up with something that’s light, simple and I have ingredients for. Could I throw the zucchinis in with the lentils????
The zucchinis might get soggy if cooked them with the lentils. I recommend sautéing them with the onions, removing the onions and zucchini from the pan, and cooking the lentils following the remaining directions. Then you can stir the onions and zucchinis back in when the lentils are cooked. Otherwise you could spiralize the zucchini and top the zucchini noodles with the lentils, or just sauté the zucchini and serve it beside. Hope that helps!
Made this recipe a week ago, and can’t WAIT to make it again for dinner this evening (rice is already on the stove top). My 12 year old daughter gobbled it up with me last week and absolutely loved it. SO happy to have come across your page and can’t wait to try out more recipes – thank you!
Yay!! So very happy you and your daughter loved the recipe so much, I hope you enjoy many more 🙂
This recipe is absolutely delicious! And you can’t go wrong with it. It know it’s one I’ll make again and again. Thank you so much for sharing it with us, Sam!
Yay!! So happy you loved it so much Emma. 😀
Would it keep the taste and quality if I added different lentils???
It would be totally great! If you use green or brown lentils, just keep in mind that they will take longer to cook, about 25 minutes would be my guess. 🙂
Does your nutritional information include a serving of rice? When I entered the recipe in the calorie/nutrition tracker I use it only came up with 3.4 grams of fiber and 12.6 grams of protein. I am trying to figure out where the differences might be?
It looks and sounds delicious. I plan on making it this weekend. Thanks for sharing and I look forward to looking through your site when I have more time. I have bookmarked it.
🙂
No, the nutrition doesn’t include the rice (you can see that just above the calories). The nutrition information is for one serving, the dish makes four servings. Hopefully that helps?
So happy you are excited about this recipe Kris, I hope you love it!
These were super yummy and super easy – my kind of recipe! Mine weren’t nearly as rich in colour as your picture; might be that my brown sugar was the “golden” light brown. Doesn’t matter… taste was amazing! Thanks Sam.
So happy you enjoyed them! I think it was the soy sauce that mainly made mine such a rich colour… probably just a different band. 🙂
Mmm, Mmm, Mmm!! The hits just keeping on coming on your site, Sam. This was such a knockout recipe and sooo easy to make – and so few ingredients! The only thing I ever used lentils for was in soups. With your great recipes – now I buy them in bulk! Thanks for great recipes and great ideas!!! 5 star rating….
Haha that’s awesome!! Lentils are so amazing, so happy you think so too. Thanks for the great review 😀
I think you are a genius. I’m Korean but I’ve never thought of cooking lentils a la bulgogi. And it turned out delicious, just what I need when I crave Korean flavors but not the meat. Thanks for sharing your ingenious recipes!
Yay! So very happy you enjoyed the recipes so much Soo-Eun 🙂
I made this recipe today and I used Korean red bean (pat) instead of lentils, which can be hard to find or expensive around here. SO good! Thanks!
You’re very welcome! So happy you enjoyed it 🙂
How fun!! I loved watching your Snaps while you were filmed. Such a cool experience!!
Thanks Emilie! Haha, you witnessed the much needed cocktails, and then Ethan driving Koko and I around the next day… eek! Haha!
This recipe is delicious and so easy and fast to make!!
Thanks
Yay! So happy you enjoyed it Sue 🙂
It was SO good and easy that I shared this with a lot of my friends, keep these great recipes coming!!
Cheers
Aww thank you!! Will do! Thanks for sharing 🙂
How exciting; you’re a star now! Don’t forget us little people when you accept your Emmy Award.
Can’t wait to try the recipe. It sounds delicious.
Haha!! I don’t think I am quite there yet, (as I type from my kitchen in sweatpants and a topknot). Not exactly fancy pants yet. Thank you for the support! I hope you enjoy the recipe. 🙂
Not all Korean food is sweet, but galbi (BBQ ribs) certainly is. I love Korean, so thanks a lot for this recipe.
You’re welcome! I hope you love it Bethany 🙂
Hi!
Three tablespoons of brown sugar? Oh gosh, that’s HIGH sugar!! But only 8.5 g in the Nutrition Facts? How does that work?
Yeah Korean BBQ is sweet! The nutrition info is for one serving, there are four servings in this dish.
The picture does not seem to show red lentils, s they turn to mush when they are cooked. Are you cooking them less?
The sauce adds a rich brown colour to the lentils, but they are indeed red lentils! The lentils only take 8 to 10 minutes to cook, which is why I love red lentils. Cook them longer and they will start to get too mushy.
Thank you! I’ll try cooking them this way 🙂
No problem! I hope you enjoy them 🙂
That’s so cool, congratulations! Also, the dish looks yuuummmyyy, will save it and try it out later!
Laura // Middle of Adventure
Thank you!! It was a super fun experience. I hope you enjoy the lentils!
That’s so awesome!! And this is such a great recipe! Love the flavors and making a classic with lentils…perfect!
Haha awww shucks, thank you!!! Was such a blast 🙂