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.
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.
Sweet Korean Lentils
Ingredients
For the sauce:
- 2 cups water
- ¼ cup soy sauce (or gluten free tamari)
- 2-3 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 inch piece of ginger, minced
- 1 teaspoon sesame oil
- ½ teaspoon crushed red pepper flakes
For the Lentils:
- 1 tablespoon light oil (such as canola, vegetable, or peanut oil)
- ½ yellow onion, chopped
- 1 cup red lentils
- 2 green onions, chopped
- 1 tablespoon sesame seeds
- Cooked rice for serving
Instructions
- 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.
Nutrition
Bon appetegan!
Sam.
Stephanie Gen says
I made these for the first time last night and omg. OMG! They were so good that my omni husband ate almost the entire pan leaving me just enough for lunch today. Sweet, hearty, savory, and filling and that's coming from somebody that isn't the biggest fan of lentils. solid 12/10
Laura says
Just tried this recipe, since I’m working my way through all the recipes in your recent book. Anyway, it was delicious! After a short explanation of how lentils are good for your body, my simi-picky eater ate it! Definitely a happy moment for me. I also made a ton of simple vegetable sides to go with it incase he wasn’t going to try it, but it was so nice to see him take a second bite of a new food.
Keri says
Thank you!!! This is amazing!! I was even able to double for extended family today. This is a gift! Thank you!!!
Anat Zamberg says
Tasty and super easy. The kind of recopies I love. Thank you.
Pia says
I love this recipe! I always accompany them with a sunny side up egg on top. Been making them every Monday for months now. My husband who is not a lentil lover devours them every time! Thanks for the great recipe
Wade French says
We love this recipe in my family! It is so simple, easy, delicious, and satisfying; seriously, rice and lentils can really fill you up.
I made a video talking about these Sweet Korean Lentils along with a few of my other favorite vegetarian recipes and I would love it if you checked it out
Toni says
Tasty and easy recipe. I substituted small green lentils for the red and simmered them longer, about 45 minutes. Served over sliced raw green cabbage with a spoonful of kimchi on top. Delicious!
Sara BETH Kreidberg-ortenzio says
Quick question about the lentils- did you have to add more water since they cooked longer
Stefanissima says
I used brown lentils, on a low simmer for 50 minutes, and I needed to add about 1/2 cup more water. They were so good!
Zen Kuszka says
Great dish even for us meat eaters. Ran out of lentils so I made 3 rum and cokes. Delish!
Yan K. Menuts says
kNOWING YOU, iT WAS PROBABLY 3 OR 4 BOTTLES!
Jane says
This was delicious! So much flavour. It will become a regular on our menu! Would be great in lettuce cups.
Michelle says
WOW! These were really wonderful! I made them exactly as directed, and the only thing I will change next time is - double the recipe! Since the beginning of 2020, our family of 4 (including a 17 year old daughter and picky 13 year old son) has been trying to eat more vegan meals. This one was a home run, and all four of us were scraping the bowl more more. I served it with a side of bok choy - and I will making more of your recipes! Thank you!
Shannon says
This recipe was truly delicious! It made plenty for a couple of quick lunches to carry to work and I will be making this one A LOT going forward.
Sam Turnbull says
Wonderful! SO happy you enjoyed!
Sheila McEown says
So I made this two nights in a row at the request of my non vegan husband. So quick and easy and so much flavour!
Nancy Morin says
This is my new favorite recipe! I tried it for the first time a few weeks ago and loved it. I made it again yesterday, but doubled the recipe - and I'm only cooking for myself!
Melissa says
Can we use lentils from a can? I don’t have any dried lentils left but really want to try this recipe?
Thanks
Leanne says
I will definitely be making this recipe again. I did substitute a tsp sriracha for the crushed red pepper flakes as I didn't have any.
Stacey Parzik says
Delicious! I did use green lentils and it took 35-40 minutes as other comments stated. I mixed with a little leftover quinoa and ate as lettuce wraps. Very tasty and filling.
Nancy says
Can I make this without the sugar?
Rose says
Bit mushy but tasty enough that I’m going to keep playing around with it to figure out what works for my lentils 🙂 my first hack is using half dark soy sauce and half light soy sauce, great dark brown colour
Amy Munroe says
Delicious and easy to make! The second time I made it I scooped it into Romaine Lettuce leafs and ate it like a lettuce wrap. Easy way to add a green to your meal.
Kim says
Wow, this dish is amazing! Definitely a keeper! I didn’t have red lentils so I used brown and cooked them longer. The flavors are awesome. Thank you for sharing this recipe!
Kris says
Something went wrong. It didn't get as dark as yours. It was more a pale orange. what did I do wrong?
Sam Turnbull says
I just used a darker soy sauce, that's all. 🙂
Diana says
Unfortunately the red lentils didn't work for me. I followed the exact measurements & liquids but mine turned out soggy and unappealing in colour. Red lentils aren't meant to hold it's shape so naturally it became mushy but when I used green lentils it turned out amazing. (The picture above even resembles green lentils, no?) Otherwise the dish is very tasty and I'll definitely make again!
Sam Turnbull says
In order to keep the red lentils from getting mushy, you must keep it at a very gentle simmer and not stir it too much. The picture is with red lentils 🙂
Sarah says
WOW! Just starting out and signed up for your emails! I found this simple and tasty looking recipe and decided to give it a go... so easy and so good! I'm very impressed and feeling a little less apprehensive about becoming vegan/plant-based. Thanks!!
Matt says
So good and so easy!
Jennifer R says
I wish there were more stars!
I found you and this recipe a few weeks ago and OMG. The first night I made this, I had dreams about it! I’ve tried it so far with red, brown and black lentils. I like the red for speed and black for texture. Either way, this has become a staple recipe.
Sam Turnbull says
Aww that's amazing, Jennifer!! I love that you're dreaming of lentils! Haha 🙂
Bev L. says
This is one of my go to recipes. Love it for dinner or lunch. Such savoury goodness!
Deb Dye says
Wow! Its the best GRAVY!
Thank you so much for this recipe! My 24-year-old son moved back home and announced he was Vegan. Well of course I flipped out over that because, I'm used to making some sort of dairy filled and meat dinner every night for the 5 of us in our house, including my husband, he's from Montana, nuff said, and my mom who now lives with us too. We usually have meat, like burgers, steaks or on tacos or the like, nightly.
My son asked us to have meatless Mondays for him every week, so I went looking for recipes and found your website and signed up for your email. I've already used several of them and they're all great!!
I made this recipe, but in the end, it turned a bit to mush. But no worries it was great on rice like your recipe, we all loved it.
And the next day, I had plenty of leftovers because, I really like tripled the batch. And I didn't wanna waste that yummy goodness. So the next day, I needed a gravy for my sons vegan meatballs to matchup with my mom's homemade beef meatballs for the rest of us, like she's made for years. So I took the leftover lentil mixture, pureed it up with some water, little evoo, and a tiny bit cornstarch, in my magic bullet blender, heated in a pan with mushrooms and wala it was the best damn gravy I've ever had!! Also letting you know I grew up with gravy and pasta sauce on everything that my mother made. You'd know that by just looking at me.
Now I finally have an awesome vegan brown gravy type recipe and I thank you lots!! And my husband loved it and my mother loved it, and it was crazy to see! So I'm using this as my brown gravy for any meat when gravy is needed for now on!
Oh... maybe you can even perfect this gravy more and turn it into one of your recipes to hand out to everyone. Thanks again!
Sam Turnbull says
Haha amazing!! So happy you're enjoying all of my recipes Deb! Next time if you're cooking red lentils, just be very careful to keep them at a low heat and check them so they don't get overcooked and mushy. 🙂
Arden says
I made these tonight and they were awesome!! After simmering for 10 minutes it still had a lot of liquid. Simmered a little longer and then ended up adding a little cornstarch and water. To thicken. Worked great!!! Will definitely be making this again!!
Carolyn says
I made this meal while on my lunch break and it was oh so ever delicious
Shelley says
I don’t usually leave reviews but i had to with this one. The flavor is amazing. I make it twice per week because family loves it. The red lentils have been too mushy (tried twice) and be take way longer Forbes me then 10 min. By the time they are finally soft, liquid has been so reduced and just not right consistency. Now I make with brown lentils, but take well over an hour to get soft, and again, liquid reduces by that point and leave lentils too dry. Next time I make, going to add extra liquid ingredients so it can cook as long as needed to get nice soft texture of lentils. And, I cook in the slightest simmer, so I am not cooking too high of heat. Now sure what umbrellas doing wrong. But it doesn’t stop me from making them!
Shelley says
Sorry for all my typos. Auto spell check changed my words!
Elisa Bremner says
It's a hit! Tonight I made your Korean Lentils and used the tofu crumbles (also your recipe) sautéed with mushrooms as a back up for my veg-phobic 21 year old son. So easy and my husband had thirds so I guess that's a result! Thank heavens I found red lentils when I went out for a panic-buy stock-up the other day. Stay well, Sam!
Sam Turnbull says
So happy you enjoyed, Elisa! Stay well 🙂
Sarah says
Yum! I’ll use less red chili flakes next time; my family can’t handle spice, but I liked the spice level as written.
Sautéed some cabbage and mustard greens with a bit of sesame oil to serve with it. A fast and tasty meal.
Lydia B Fiedler says
I cannot WAIT to make this! Just found you today - loved your post about the show - ha! Thanks for sharing! <3
Sam Turnbull says
I hope you love it, Lydia 🙂
Kerry says
I made these tonight for the first time. I used green lentils instead of red and I knew they would take a bit longer. I had to cook them for almost 40 minutes and there was still a good amount of liquid left in the pan. I wound up draining it and the lentils were mostly mushy and sadly the flavor did not match the intensity of the smell. The color was a light brown and compared to Korean beef I’ve made the flavor was very mild. Any suggestions for what I may be doing wrong?
Amy Reed says
Uhh. Maybe using the wrong lentil?
Heather says
Hi, if I use canned lentils should I drain and rinse them?
Sam Turnbull says
Yes, and omit or greatly reduce the water as the lentils won't absorb it.
Debbie says
I noticed you used red lentils. Could I use green French lentils or black caviar lentils instead?
Sam Turnbull says
You can sub any kind of lentil but note that brown or green lentils tend to take double the amount of time to cook as red lentils.
Martha says
Very tasty!!! First time making this. I cut back on the red pepper flakes and it’s a good thing I did! Half was just perfect for my family. I also had to take the lid off after about 10 minutes as the liquid was still present. Paired with basmati brown rice and broccoli-delicious!!!! Thanks for a new favorite!
Sam Turnbull says
Glad you enjoyed!
Flavia says
This is so good! Even my 4 year old loves it.
I had some Korean red pepper flakes that I bought years ago and I finally have a recipe to use them!
Mélodie says
The taste is great, I like it very much! I only had low sodium soy sauce so I went with only 2 tbsp of brown sugar (and it was a very good idea, it would have been too sweet otherwise). The result I got does not look so much like the picture. It's way less dark and has a bit more of a daal texture. I had to remove the lid after 10 min and let it cook a bit because I had a (very yummy) soup.
This recipe is sooooooo easy to make, I had all the ingredients at home. That's a new staple for me. I'm really happy that I've discovered this. Over a lightly salty rice, it was perfect.
Sam Turnbull says
Glad you enjoyed!
Alvin Black III says
Been loving this recipe since finding it over a year ago! When I made it today, I decided to add seitan in to the cooking lentils, came out great!
Sam Turnbull says
Wonderful!!!!
Jeanie Neverly says
I found this recipe 2 weeks ago, new to plant based diet. OMG! I have made it once a week, had it for snacks and lunch.
I shared the recipe with coworkers who love it as well!
Rave reviews!
Thank you
Beata says
I never buy green onions and fresh ginger because I am at a loss as to what to do with them, but I just may have to start buying both, OMG! I personally don't care for the sesame seeds texture (love the taste of sesame oil, though, so I always keep that in the house) and as mentioned, didn't have green onions and ginger, but used plenty of ground ginger in the sauce and I used 2 tbsp. of erythritol instead of brown sugar, because I don't keep regular sugar in the house at all. Had green lentils only, and sure enough, they took about 30 minutes to cook on a very gentle simmer, but they were not mushy. My sauce was a medium brown only, but that's OK - the flavors of soy sauce, sesame oil and ginger (I am sure the fresh ginger plus green onions would greatly elevate the flavor experience!) were spot on and totally crushed the Asian food cravings I had. The sweetness of my sauce was fine for my taste; I don't like sweet BBQ sauces, so no need for me to experiment with that part. Will however experiment with the heat level and see where that takes me. Had this without rice but can totally see serving it on cauliflower rice or stir fried broccoli with a side of cold kimchi, like others described.
Speaking of erythritol - the one I have doesn't state vegan on the bag, but its online description says it's vegan friendly. From what I can find online in general, erythritol is semi-artificially produced by fermentation of glucose, derived from wheat or cornstarch, by using non-pathogenic yeasts like non-GMO Moniliella pollinis or Trichosporonoides megachilensis. Erythritol is made of glucose with added hydroxyl (OH) groups.
Do you happen to know anything about erythritol or other artificial sweeteners in general? I don't see them being used in the recipes I looked at, but wanted to ask about your experience with them if you have any.
Thank you for this super easy and tasty recipe - I'll be making it again for sure!
Sam Turnbull says
So happy you enjoyed the recipes! I like to keep my recipes easy by using basic everyday ingredients instead of fancy health foods, so you won't see things like erythritol on my site, but I do believe it is vegan. Enjoy!
Shirley says
I am using Sweetleaf Stevia with inulin and stevia. It’s the best sugar alternative I’ve found so far for my diabetic husband.
Jules Nelson-Gal says
Thanks for a wonderful sounding new one with lentils. And congrats to Sweet Sam, you are so deserving! Film on!!
Sam Turnbull says
Thank you!!
Marianne says
This was really good. Served it with a side of sauteed bok choy and mushrooms
Sam Turnbull says
So happy you loved it!
Margo Perriello says
Thank you so much for this recipe! I love any dish with lentils! I can’t have soy. Can I replace with coconut aminos?
Sam Turnbull says
You sure can!
Susan Quesada says
Congratulations on your win, Yay! This fish was very flavorful. The only complaint my kids had, is that there wasn't more 🙂
Susan Quesada says
*dish, sorry
Sam Turnbull says
Haha! I'm so happy you enjoyed it 🙂
Arlene Kim says
I just made this tonight and it smells delicious and tastes great but my lentils became like a mushy stew, not chunky like your picture. Any idea why? I used red lentils.
Sam Turnbull says
Hi Arlene, red lentils are very fragile so make sure you keep it at a very low simmer so that they do not get mushy. Hope that helps!
Nadia says
Very good. Made double the recipe 2 days ago and still bringing the leftover for lunch. You should add that it’s only 3 weight watchers point without the rice 🙂
Sam Turnbull says
Love it! So happy you enjoyed, Nadia 🙂
Alex says
So good!
Hi, just found your blog, and I'll have to check out more recipes after this one because this was delicious!
I'm not vegan but my partner and I have decided that every other meal we cook will be meat free. I've had a hard time making legumes and tofu appetizing (although I love veg). I served this with rice, as suggested, and roasted some purple cabbage, sautéed some garlic bok choy, and added baked tofu. What a great meal, will be having tonight as leftovers as well.
Also, congrats on your filming! 🙂 Sounds daunting but you're stellar.
Thanks again, can't wait to check out more of your dishes!
Sam Turnbull says
Thank you so much, Alex! So happy you enjoyed it so much. And congrats on reducing your meat consumption, that's awesome 🙂 I have a ton of legume and tofu recipes on my blog so hopefully, you will find more that you enjoy.
Mims says
I made a double recipe, and added some liquid smoke. Delish.
then with the leftovers, I made korean fusion tacos for dinner next day...I mixed the lentils with leftover cold rice and some gochujang paste. And heated up, spooned into corn tortillas, added some chopped kimchi, avocado, red cabbage, lime juice and cilantro. Out of this world good!
Sam Turnbull says
Sounds amazing! So happy you enjoyed, Mims 🙂
Rachel Iannucci says
I really liked this recipe but for me the flavors were too subtle.. I should have added the 3rd tablespoon of brown sugar. After it was cooked I added more soy soy and Gochujang for flavor and spice. I loved it.
Thanks,
Rachel
Sam Turnbull says
Glad you enjoyed! You can always adjust the spices to taste 🙂
Jesso says
I've been struggling to find lentil recipes that my toddler will actually eat so I made this recipe for lunch today and I am happy to say she devoured her plate and kept saying Yummm yum! I also enjoyed these very much! Thank you once again!!!
Sam Turnbull says
That's so awesome!! Thrilled you enjoyed them so much, Jesso 🙂
Dov says
I made this with green lentils (no grocery store in my area had red!) and it took well over 20 minutes, maybe even 40, but it was worth the wait, and I don't think it needed any extra water. The lentils were, as you said, warm and savory, with the classic flavors of garlic/ginger/soy. I made it for a Memorial Day potluck, but we got rained out, so I had the whole pot to myself ;). Served it on rice with some vegan kimchi, and it was a deeply satisfying meal.
Sam Turnbull says
So happy you enjoyed it, Dov!
Stephanie says
I’m still trying to figure out how to cook lentils well...am I supposed to soak them beforehand? 2 cups of water doesn’t seem to be enough to cook them, I even added another cup and they still seem not 100% soft like other types of beans. Am I doing something wrong here?
Sam Turnbull says
Hi Stephanie, there is no need to soak them. I always include the instructions for all steps needed in my recipes. It sounds like you may have been using a brown or green lentil. Brown and green lentils take about doulbe the amount of time to cook, where as red lentils only take 10 minutes. Hope that helps!
Kiko says
I've been thinking more about incorporate vegan options into my diet and this was a hit! Instead of over rice, I put the lentils inside a piece of lettuce which is what is done in Korean culture but usually with pork or beef. It's really great, mushy and tender but not hard, and sweet but not too spicy. Also, I love the ginger. Thanks so much for the recipe. As a freshman in college it's really helpful and easy to make these for snacks/lunch.
Sam Turnbull says
Wonderful! So happy you enjoyed, Kiko 🙂
Melissa says
Making this now... My kitchen smells amazing, my mouth is watering can't wait to dig in!! Thanks for the great variety of recipes!!! Will leave a pic on Instagram of the finished product!!!!
Sam Turnbull says
Wonderful! I hope you love it, Melissa 🙂
Cindy Boston-Brown says
Making this the second time in a week. I double the recipe so that I have leftovers.... the old cook once eat twice mantra! I use maple syrup in place of the brown sugar, just a preference. Fabulous!
Sam Turnbull says
Wonderful! So thrilled you loved it so much, Cindy 🙂
Mardy says
Can you stand more gushing about how delicious this recipe is?! I halved it since it was just me that night and figured it could be my dinner & lunch. I added in some veggies along w/ some leftover rice and ended up eating the whole thing in one sitting! HA!
Sam Turnbull says
Haha!! I love the gushing, it's so nice to have your work appreciated. So very thrilled you enjoyed it so much, Mardy 🙂
Cori says
Dear Sam, the Sweet Korean Lentils were amazing! The whole family (kiddos included) really enjoyed it. We lived in ROK for 3 years, so we know what bulgogi tastes like. We added a squeeze of lime juice right at the end for that hint of sourness, and sautéd thinly slice onions to put on top (bulgogi has a lot of onions). We also cooked shiitakes and air fried Brussel Sprouts ... perfect meal! In any case, it was superbly delicious. Thank you for all your hard work.
Sam Turnbull says
Wonderful! So happy you enjoyed it!! 🙂
Adi Loevsky says
Made this for dinner tonight paired with some rice and broccoli and OMGGG!! I was so impressed with the flavours in this recipe and will definitely make this again! Thank you for this!!
Sam Turnbull says
Awesome!! Thrilled you enjoyed it so much, Adi 🙂
Hayley Morrin says
Could this recipe be halved & cooked in a smaller saucepan or would that have a negative impact?
Sam Turnbull says
Absolutely, that would work just fine. Enjoy!
Sonja says
Can I use canned lentils in this recipe?
Sam Turnbull says
Yes, but you will need to omit or greatly reduce the water. Enjoy!
Sonja R says
Awesome, thanks!!
Becca says
How much is a serving?
Sam Turnbull says
1/4 of the recipe. About 1/2 cup.
Wendy says
My new favourite comfort food! So sweet, spicy, filling and easy to make. All your recipes are fab Sam, thank you x
Sam Turnbull says
Aww so thrilled you think so, Wendy 🙂
Ann Matthews says
You are so fun to watch! I have your cookbook, love it! And I can't wait to try this recipe!
Sam Turnbull says
Aww thank you so much, Ann!! So thrilled you are loving my work 🙂
Madeline says
I just have to say that I've made this twice, and it's such a keeper. I've reduced the sugar slightly, but that's just me. Other spice levels are all great; this time I added a splash of rice vinegar just for a little zing.
We had this for dinner with short-grained rice, wakame salad and homemade kimchi -- AMAZING!
Thank you for all these stupendous and life-changing recipes.
Sam Turnbull says
You're most welcome, Madeline! So thrilled you loved it so much 🙂
Penny says
I made this tonight--I had all of the ingredients on hand, and it was easy to make and really tasty--my husband loved it too and asked me to make more--thanks for the recipe! 🙂
Sam Turnbull says
Aww that's wonderful!! Thrilled you both enjoyed it so much, Penny 🙂
Alicia says
Did you use whole or split red lentils? I can't find whole red lentils.
Sam Turnbull says
Split.
Lisa says
Made this today. Delicious. Although the 8-10 minute cook time?? It took a full 30 minutes for it to cook through and for the lentils to soften. Typo or did you use an Insta or some kind of quick cooking lentils?
Sam Turnbull says
Red lentils take about 10 minutes to cook. Did you perhaps use a different type of lentil? Green or brown lentils take 20 minutes or longer.
Laura says
These were really tasty- made them to serve with some bibimbap and they added great flavor and extra protein to the dish in place of meat and egg (although I sent a pic to my brother who just moved to Korea and he said it was NOT bibimbap. Whatever lol.). My 5 year old and "vegan at home" husband liked them too.
I have to admit I was skeptical at first- I always am when trying a new persons recipe, but now I'll definitely have more confidence to try other recipes from you! My lentils were mushy but afterwards I read your advice in the comments about making sure the temp is low, so I'll try that next time. Thanks!
Sam Turnbull says
Aww so happy you loved them, Laura and I hope you enjoy many more of my recipes. 🙂
Mac says
Quick question, what type of brown sugar are you using for this
Sam Turnbull says
Any kind will do.
Lynn says
I love this. I made it for the second time tonight. Just one question... Why is mine light brown, almost beige, when. Yours is so dark? I followed the recipe exactly.
Sam Turnbull says
So happy you enjoyed it! The darkness comes from the soy sauce, so I probably just used a much darker soy sauce than you did. As long as it tastes great tho, that's all that matters!
Lucie says
Its the second recipe I made from your website the first one being the vegan cream of mushroom soup. I have already made twice the mushroom soup and I will do the sweet Korean lentils again. The only change I made to this recipe is to replace the red pepper flakes with sriracha. These two recipes are amazing and you had me convince to buy your book. I love the sweet Korean lentils recipe because I'm new at being vegan and I don't have a lot good recipes for lentils. I struggle a little bit to try to eat more lentils instead of tofu and chickpeas and this recipe will help me to eat more diversify.
Thank you for the recipe
Sam Turnbull says
Aww that's wonderful, Lucie! Thrilled you are enjoying my recipes so much, and I hope you love the cookbook!
Erin O says
Insanely good! So easy. Thanks so much for the recipe.
Sam Turnbull says
So happy you enjoyed it, Erin 🙂
Anne says
This is finishing up on the stove now. I had a taste, but my lentils are still a bit firm. I think I’ve found a new favorite!
Sam Turnbull says
Cook a little longer to ensure your lentils are softened.
Julia says
Hi !
Your recipe looks yummy, I will definitely give it a try. ... with a substitution (soy sauce is not gluten free ... unless you buy the ones that are specifically marked as GF).
Congrats on your recipe making appearance on the show- it looks great !
Julia
Sam Turnbull says
Thanks, Julia. Enjoy!
Karen says
This recipe is absolutely amazing!!!! I made it on the weekend and have been eating the leftovers all week long. I used green lentils though instead of red lentils because I thought that red lentils would make the dish too mushy. As such, the amount of water you called for in the recipe wasn't enough, as my lentils were on the crunchy side. How much water would you recommend if using green lentils? And, do the red lentils in your recipe get mushy?
Sam Turnbull says
Glad you enjoyed the recipe! The red lentils do not get mushy as long as you very gently simmer them (and don't boil them). The water content for green lentils should be about the same amount but they will take about twice as long to cook at a gentle simmer. Enjoy!
Joey says
Hi Sam! I love this recipe. Do you think TVP would be good instead of the lentils for a bit of a change?
Sam Turnbull says
Thanks Joey! You might have to adapt the water quantities a bit, but I am sure it would be yummy. Enjoy!
Karen says
I’ve been looking at this recipe for over a year now! I finally made it tonight as I was looking for something flavourful, easy to make and everything was already in my pantry and fridge. I must say these lentils pack a huge punch of flavour. My mouth is very happy right now. Just the right amount of heat and yummy flavour. Now that I know how good this is it will become a favourite in my household. Thank you!
Sam Turnbull says
That's wonderful, Karen! So thrilled you got around to trying them and enjoyed them so much 🙂
Kim Siever says
It’s pretty tasty. The family liked it. I used canned lentils though and omitted the water. You have to cook off some of the moisture from the soya sauce though.
Sam Turnbull says
Oh yes, canned lentils would not be great for this recipe. By cooking the lentils in the sauce they absorb all of the flavours.
Kim Siever says
Cooked lentils worked just fine. 🙂
Kim Siever says
And by cooked lentils, I, of course, meant canned lentils.
Sam Turnbull says
Great! Happy you enjoyed.
Amber says
Another great recipe, Sam!
Perfect weekday meal, comes together quickly and uses ingredients I always have around the house. This is the type of meal you need to show people when they say eating vegan is expensive, this is a great cheap meal. Paired it with some Ontario asparagus. Delish!
Sam Turnbull says
Awesome!! So happy you enjoyed it so much, Amber 😀
Jill says
Winner-winner-non-chicken dinner! I just made for this for dinner. Amazing flavor! Thank you!
Sam Turnbull says
Haha! So awesome! Thrilled you enjoyed it, Jill 🙂
Karla says
Dude, SO GOOD! I have often made the ground beef counterpart to this recipe, which we all love, and I think I actually prefer this one.
I have been trying to eat meat-free for a while now for personal reasons, though the rest of my family (husband and four kiddos) still eats meat. Sometimes I make something a bit different for me, but of course I'd rather just make one meal for all of us.
I have enjoyed using lentils for a lot of things and wanted to find another recipe specifically for red lentils. This was the first one I picked; we had it last night and it was a huge hit. Will definitely be making it again! Served it on top of rice with broccoli.
Sam Turnbull says
Oh that's so awesome, Karla!! Thrilled you enjoyed it so very much. Thanks for the lovely comment 🙂
Lora says
Made this for dinner tonight. I doubled the recipe and used green lentils because that’s what I had. Delicious. A bit more heat than I wanted, but was offset a bit by the sweet. Trying to incorporate more vegan meals to show my husband that we don’t have to sacrifice flavor. Thanks for a great recipe!
Beryl says
Simply delicious. Deliciously simple! Thank you!
Sam Turnbull says
You're most welcome, Beryl 🙂
Jennifer R says
I’ve been cooking only vegan dishes for ny husband for almost 4 years now (he’s not vegan). As evidence of how much he liked this, he ate leftovers for lunch the next day, which is a first! Thanks for a great eat rest recipe!
Jennifer R says
Typo: I meant “great recipe.”
Sam Turnbull says
That's wonderful! Thrilled you both enjoyed it so much 🙂
Crystal says
Was it supposed to be spicy? Followed the recipe and I find it on the spicy side
Sam Turnbull says
A little bit. If you prefer no spice, just omit the crushed red pepper flakes. 🙂
Cat says
Your recipe for Korean Lentils was outstanding, can’t wait to make it again absolutely Delish, Thanks ☮️
Sam Turnbull says
Woohoo! Thrilled you enjoyed it, Cat 🙂
Saturnalia says
I love this for stuffing steamed buns (bao). This recipe is now the main reason I keep red lentils in the house! We love it!!
Sam Turnbull says
OMG that's a brilliant idea!!! I need to try that. So happy you love it so much 🙂
Gina says
Can you substitute the soy sauce for coconut aminos? I’m trying to stay away from soy as much as possible.
I can’t wait to try this recipe.
Sam Turnbull says
Absolutely, enjoy!
Amy says
Just want to let you know that your lentils are being enjoyed all over the world! My mother-in-law in Panama sent me this recipe a few months ago and said it was delicious and easy (my favorite). I've made it in probably 5 or 6 huge batches since then. I passed the recipe on to my friends and they love it too! I took some to a birthday party recently and it got favorable reviews despite being the lone vegan dish in a sea of pulled pork and potato salad. The hostess even asked to keep some! We have eaten it with rice and quinoa, as a stew, and over steamed broccoli. Yum!
Sam Turnbull says
Haha that's awesome! So happy to hear that, Amy! Love that it's being enjoyed all over the world 🙂
Sarah says
WHOAH!
When I first read this recipe I was skeptical, I frequently find lentil recipes to be overwhelmingly "lentil-y". But this was a slam dunk! Every one in the house loved it! We served it with roasted zucchini and corn which complimented it really well. Definitely going to be a new staple at our house!
Sam Turnbull says
Haha! Wonderful!! Thrilled you enjoyed it so much, Sarah 😀
Sara says
This recipe was awesome. And so quick to make. Even my husband who claims "hates lentils" ate it and enjoyed it. Huge win! Thank you!
Sam Turnbull says
Yay!! So happy you both enjoyed it so much 🙂
Monise says
Hi Sam!
My daughter and I tried this recipe tonite during I must say it was absolutely yummy!!! Thank you for for sharing your recipes. This one will become a regular for our family and we will be trying many more.
Monise
Sam Turnbull says
Yay! So happy you and your daughter enjoyed it, Monise. I hope you enjoyed many more!
Shea says
So yum! But mine isn’t that pretty color you have in the pics. Any idea why?
Sam Turnbull says
Glad you enjoyed! Soy sauces can range hugely in colour, I believe I might have used tamari that day (gluten-free soy sauce), which is extra dark, so I am guessing that's why yours is a different colour.
Diane says
Winner winner LENTIL dinner! Perfectly balanced and delicious . Thank you
Sam Turnbull says
Woohoo! Thrilled you loved it, Diane 🙂
Diane says
Mmmm thank you for sharing such a delicious recipe. Have added sweet Korean eggplant and lentil Ragusa to my must try list,
Sam Turnbull says
You're most welcome, Diane 🙂
Lori says
So much to like here! But, especially, the ease! Turns out the specific taste wasn't especially for me (though hubby loved it!) but now I know how easy it is to cook red lentils, and I plan to use this recipe as a jumping off point. Meanwhile, I would like to recommend to use the lower amount of sugar (or less) and to share what I learned: that "red lentils" are different from "red split lentils." Thanks for publishing!
Sam Turnbull says
You're welcome, Lori. Bulgogi (the Korean beef recipe I based this dish on), is indeed sweet, so that's why the sugar is added. Glad your husband enjoyed it 🙂
Tiera says
Hi! This looks delicious! I’ve only made
Lentils one other time, so I’m very new to cooking with them. Do I have to use red lentils? Or will green or brown work? I don’t know what the difference is. Thank you.
Sam Turnbull says
Hi Tiera, red lentils are much faster to cook, they take about 10 minutes, make sure to keep them at a low simmer so they don't get mushy. Green or brown lentils can be substituted but they take about twice as long to cook, about 20 minutes, they also have a slightly different texture. ENjoy!
Tiera says
Thank you! I couldn’t find red lentils, trying it tonight with green lentils.
Ruthanne says
Will red split lentils work in this recipe? Thanks!
Sam Turnbull says
Yep! Enjoy 🙂
Jessica says
OMG!!! Delicious!! This is my favorite lentil recipe ever! I changed things just a bit and sautéed the green onion, garlic, and ginger in oil (a mix of sesame and olive) then added the sauce (soy, sugar, water, and a little rice vinegar), brought the liquid to boiling and then added lentils. Serve with Kim chi!!!
Sam Turnbull says
Thrilled you love it, Jessica!
O says
Hi - I am new to cooking and do not have any of the light oils you list. I have only olive and grapeseed. Would either of those work? No problem if not. I can always buy another oil today but wanted to check before I do as I have not had to use any other oils yet. If I buy, which of three (if any) do you use the most in your recipes? I can always get that one.
Thanks!
Sam Turnbull says
Hi O, by light oil, I just mean light in flavour. Olive oil has a strong flavour but grapeseed is light so that will work fine. Enjoy!
Rebecca Magana says
Hello good morning!
We recently became lentil addicts after going Vegan a couple of months ago, and we love this recipe! Thank you for sharing, it’s definitely a go to especially during the cold months.
Rebecca and Vero
Sam Turnbull says
I'm a lentil addict too and this is one of my fave recipes! Thrilled you love it so much, Rebecca 🙂
Kari says
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.
Sam Turnbull says
Oh yes, toasted sesame seeds are awesome!! So happy it was enjoyed, Kari 🙂
Danielle says
So delicious! Such a great reminder of the Korean bulgogi I used to have years ago 🙂
Sam Turnbull says
Yay! So happy you enjoyed it, Danielle!
Terry says
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.
Sam Turnbull says
Haha! No problem, so happy you enjoyed it, Terry 🙂
Terry says
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.
egee says
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.
Sam Turnbull says
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!
kat says
We made ours with green lentils because they don't get as mushy and it was delicious all the same!
Sam Turnbull says
Awesome!
Michelle says
I just made this and it is absolutely divine! My new favorite recipe!
Sam Turnbull says
Woohoo! Thrilled you love it so much, Michelle, and that you found your new favourite 🙂
Patti says
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!
Sam Turnbull says
Hahaha! Love it! So happy it was enjoyed by everyone 🙂
pralinesloth says
thanks for the recipe - we loved it and will be making it again! do you think the lentils as prepared would freeze well?
Sam Turnbull says
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!
Kristi says
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!
Kristi says
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.
Sam Turnbull says
Haha! No problem! Glad you were able to sort it out 🙂
Chip says
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!
Sam Turnbull says
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!
Sophie's Mom says
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.
Sam Turnbull says
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!
Winston Parker Ley says
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".
Sam Turnbull says
Hahaha, love it. So happy you loved them so much Winston!
Jay says
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
Sam Turnbull says
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!
Jay says
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.
Sam Turnbull says
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. 🙂
Allison says
I've done this recipe for stir fry and just mixed 1 tbsp of cornstarch with the same amount of water as soy sauce and it was delicious! The 2 cups of water is to cook the lentils so if you're using just the sauce then you'll want equal parts water and soy sauce but this sauce doesn't thicken on its own so you need the cornstarch so it coats your veggies nicely and isn't just water sitting at the bottom of the bowl!
Hope this helps 🙂
Kristina says
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!!
Sam Turnbull says
That's why lentils are awesome! They take on any flavour you give them. So happy you dug this recipe so much Kristina!
Angie Pickett says
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!
Sam Turnbull says
I think you mean "a dish you make often" not a fish. Hahaha! So happy you loved it Angie 🙂
Ang says
Ha - yes dish not fish. I hit send too soon and cannot figure out how to change. Thanks again - have a great weekend!
Sam Turnbull says
Haha! No problem. You have a lovely weekend too!
Erin says
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.
Sam Turnbull says
Oh yay!! So happy you loved it Erin! I too am a HUGE fan of sriracha!!
Ryan says
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.
Sam Turnbull says
Oooh love that idea! So happy you loved the recipe 🙂
Salima says
Another gem!! You're a genius, I love these flavours and what better way to have them than with super healthy lentils!! Thank you!
Sam Turnbull says
Aww shucks! Thrilled you enjoyed them. I love me some lentils! 🙂
Kristin says
Thank you Sam for such a wonderful recipe! I made it right now and am thoroughly enjoying it. 🙂
Sam Turnbull says
Yay! So happy you are enjoying it Kristin 🙂
Alyssa says
Made this today and topped it on a bun with some spinach, red onions, bell pepper, and a healthy dose of sriracha - totally delicious!
Sam Turnbull says
Oh I love that idea! Kind of like Korean inspired sloppy joe!
Tori says
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!
Sam Turnbull says
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 🙂
Angela Peavy says
Why is the sodium so high? Is there a way to reduce the sodium?
Sam Turnbull says
Just reduce the soy sauce to your own taste preferences.
Kathleen Morris says
Why don't you use brown rice?Kathleen
Sam Turnbull says
You can use whatever kind of rice you like 🙂
Emily says
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!
Sam Turnbull says
So happy you love the recipe! Yes, green lentils will take much longer. Red lentils will only take about 10 minutes to cook. 🙂
Karen Carpio says
How much lentils for this recipe?
Karen Carpio says
1 cup xD i didn't see it the first time
Sam Turnbull says
Haha, no problem Karen!
Amy says
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.
Sam Turnbull says
Yay! So happy you and your 3 year old loved it so much. Thanks for leaving a comment Amy! 😀
Veronica says
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
Sam Turnbull says
Ooo sounds delish! So happy you are enjoying it 🙂
Anna says
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 🙂
Sam Turnbull says
Oh good tip! Thanks Anna. So happy you can't stop OMGing! hahaha
Brenda says
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 🙂
Sam Turnbull says
Haha, yay! Thanks Brenda! So happy you loved the recipe, and excited that you're excited for my book! 🙂
Trish says
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????
Sam Turnbull says
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!
Sarah says
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!
Sam Turnbull says
Yay!! So very happy you and your daughter loved the recipe so much, I hope you enjoy many more 🙂
Emma says
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!
Sam Turnbull says
Yay!! So happy you loved it so much Emma. 😀
Izabela says
Would it keep the taste and quality if I added different lentils???
Sam Turnbull says
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. 🙂
Kris says
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.
🙂
Sam says
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!
Srivani says
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.
Sam says
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. 🙂
Dan says
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....
Sam says
Haha that's awesome!! Lentils are so amazing, so happy you think so too. Thanks for the great review 😀
Soo-Eun says
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!
Sam says
Yay! So very happy you enjoyed the recipes so much Soo-Eun 🙂
Cynthia says
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!
Sam says
You're very welcome! So happy you enjoyed it 🙂
Emilie @ Emilie Eats says
How fun!! I loved watching your Snaps while you were filmed. Such a cool experience!!
Sam says
Thanks Emilie! Haha, you witnessed the much needed cocktails, and then Ethan driving Koko and I around the next day... eek! Haha!
Sue says
This recipe is delicious and so easy and fast to make!!
Thanks
Sam says
Yay! So happy you enjoyed it Sue 🙂
Sue says
It was SO good and easy that I shared this with a lot of my friends, keep these great recipes coming!!
Cheers
Sam says
Aww thank you!! Will do! Thanks for sharing 🙂
Betty Hatfield says
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.
Sam says
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. 🙂
Bethery says
Not all Korean food is sweet, but galbi (BBQ ribs) certainly is. I love Korean, so thanks a lot for this recipe.
Sam says
You're welcome! I hope you love it Bethany 🙂
Lynne says
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?
Sam says
Yeah Korean BBQ is sweet! The nutrition info is for one serving, there are four servings in this dish.
Régine Bohar says
The picture does not seem to show red lentils, s they turn to mush when they are cooked. Are you cooking them less?
Sam says
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.
Régine Bohar says
Thank you! I'll try cooking them this way 🙂
Sam says
No problem! I hope you enjoy them 🙂
Laura says
That's so cool, congratulations! Also, the dish looks yuuummmyyy, will save it and try it out later!
Laura // Middle of Adventure
Sam says
Thank you!! It was a super fun experience. I hope you enjoy the lentils!
Rebecca @ Strength and Sunshine says
That's so awesome!! And this is such a great recipe! Love the flavors and making a classic with lentils...perfect!
Sam says
Haha awww shucks, thank you!!! Was such a blast 🙂