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.
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!