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.
Pip says
Way tastier than I was anticipating. This was so tasty and cheap! Win win! It did take longer than 10 minutes to cook but maybe the heat was too low.
Jess @ It Doesn't Taste Like Chicken says
Definitely a winning recipe!
Kendra says
This is one of my favorite recipes and I get comments on it every time I make it. It's flavorful and super easy.
Michael says
I was recommended this recipe by a friend and gave it a try, it really was very quick, easy and very very tasty!
I'll definitely be making this more often, and next time I think I'll try add broccoli or green bean!
Great recipe, thank you!
Nancy Kash says
I cannot count the amount of times I have made this recipe. So easy, so quick and so, so delicious. It's also great the next day for lunch!
Jess @ It Doesn't Taste Like Chicken says
Wonderful! Thanks for sharing your review, Nancy!
Kim says
I had only beluga lentils and used them with an extra 1/2-3/4 cup water, simmered for 35 minutes. We liked this with brown rice. The flavor is mild and I used the smaller amount of brown sugar. I put some matchstick carrots and broccoli florets on it to serve. Next time I may add a bit of gochujang just to see what that brings to the party. Will make this again, thanks!
Sam Turnbull says
So happy you enjoyed it Kim!
Carolyn Dabney says
Anther delicious and easy recipe! I used green lentils as they are what I had and increased the water by 1 cup, cooking them for 30 minutes. So good and so easy. Who would have thought that lentils could become a comfort food??? Thanks Sam!
Sam Turnbull says
Aww yay! So thrilled you love the recipe so much, Carolyn! Thank you for your review 🙂
afra says
I was doubtful that something so simple could really convince, but this is a great recipe. I added 250g chooped mushrooms when the onion was soft. Served with quick pickled cucumber and some steamed broccoli. Will certainly make this again. So super fast and tasty.....and healthy! Love it!
Jess @ IDTLC Support says
We're happy you liked it! Thanks for sharing your suggestions too!
Slyn says
Addictive!
Jess @ IDTLC Support says
We agree! So yummy!
Jo says
Yum! Made this tonight, with a few tweaks. I only had brown lentils, so simmered for 35 mins (keeping an eye on the water level to make sure it didn't go dry), and to get more veg into it, I added mushrooms part way through frying the onion, and then added baby pak choi about five minutes before serving. Served over brown rice, and it disappeared. Definitely putting this on the make again list - thank you!
Sam Turnbull says
Wonderful! So happy you loved it Jo, thank you for your review 🙂
C Perry says
Loved the flavor. Bonus that my preschooler enjoyed it also. I was generous with the fresh garlic and used 3T of brown sugar. I think I added in too much water to the sauce so the end result was nothing like the recipe picture. Also used split red lentils. Next time, I will reduce the liquid. Served over tricolor quinoa.
C Perry says
Just noticed a typo. I meant to write "generous with the ginger"
Jess @ IDTLC Support says
Thanks for sharing your experience!
M says
I wouldn't call it a Korean dish because all the ingredients are a typical standard but its a nice comfort food
Jess @ IDTLC Support says
Yes, absolutely! This is a nod to the flavors.
Brian Jackson says
I tried this as a vegetarian option for Lent different than my family's usual fare. it's very good. Does it do well reheated the following day?
Jess @ IDTLC Support says
Happy to hear it, Brian! Yes, it reheats quite well!
Suz says
I love this recipe & will crave the flavours. I mix it up a little & add in some mushrooms when I try the onions (I put mushrooms in everything cause I luv'em). I also put in frozen sweet petite peas to cook with the lentils. I like to serve with broccoli too.
Than is devastating the recipe.
Brian Jackson says
I also added sliced shiitakes which I sautéed with the onions. Worked out quite well.
Dina K says
Oh I finally got around to making this (from your second cookbook) and I love it! Sweet but not too sweet, salty but not too salty, very comfort food-ish. Thank you, Sam!
Sam Turnbull says
So happy you loved it! 🙂
Shannon says
Hi Sam just wondering if your cooking times are based on soaking the lentils first? Going to try this one tomorrow- looks delicious!
Jess @ IDTLC Support says
No need to soak the red lentils first for this recipe, Shannon. Though if you opt for a different lentil, you may have different results.
Jean says
I've tried this recipe many times and I love it:). I've run out of red lentils. Can I use green lentils?
Sam Turnbull says
Yes but green lentils take much longer to cook, upwards of 20 minutes. So keep an eye on them and add more broth or water if needed. Enjoy!
Malorie says
Hi Sam,
I love this recipe and have made it a few times, but I’ve been having a hard time getting the right consistency and ratios.
If I want to use canned lentils instead of dried, how much water / liquid do you recommend for the sauce?
Thank you!!
Bonnie Nash says
Use the red/orange colour lentils. No skin on and they melt down in minutes. A fraction of the cost of canned beans.
They look like 1/2 beans in the bag.
Tinwee says
I’ve made this recipe at least six times this summer. It’s so delicious and forgiving.
Sam Turnbull says
Amazing!!!
HibiscusMom says
Love this dish! I used no oil (veggie broth instead) and date syrup instead of brown sugar. Still delicious!
Sam Turnbull says
So happy you enjoyed it!!
Ross says
Way too sweet, but at least it's easy to make.
Sam Turnbull says
You can adjust the sugar to taste, but note that it is called Sweet Korean Lentils 😉
Blair says
These are a family favorite! We make them regularly and it's a hit every time! We have a pretty extreme soy and gluten allergy in the family so we sub the soy sauce for coconut aminos and it's amazing! I tried to switch up the recipe to make it in the instant pot without much success - let me know if you/anyone has found a way to do it! Otherwise we will keep chugging along with the recipe as written because it's so good we always have to make a double batch for our family of 4!!