Author: 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 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.
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Sweet Korean Lentils
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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
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕Bon appetegan!
Sam.
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!