Sweet Sour Lentils
Discover the perfect balance of tangy and sweet with this delicious Sweet Sour Lentils recipe! Featuring hearty green or brown lentils simmered to tender perfection, this dish is elevated with a vibrant sauce made from tomato paste, brown sugar, apple cider vinegar, and a touch of soy sauce. Aromatic spices like paprika and cumin add depth, while sautéed onions and garlic provide a savory foundation. Ready in under an hour, this protein-packed vegan recipe is ideal as a flavorful main course or a versatile side dish, pairing beautifully with rice, flatbreads, or fresh salads. Garnish with parsley or cilantro for an extra burst of freshness, and enjoy a nutrient-rich, crowd-pleasing meal that's both comforting and exciting.
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Recipe Information
Ingredients
- 1 cup green or brown lentils
- 3 cups water or vegetable broth
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 tablespoons brown sugar
- 3 tablespoons apple cider vinegar
- 2 tablespoons soy sauce
- 1 teaspoon paprika (sweet or smoked)
- 1 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley or cilantro, chopped (optional, for garnish)
Instructions
Rinse the lentils under cold water and remove any debris. Set aside.
In a medium-sized saucepan, combine the lentils and water or vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to low and simmer, uncovered, for 20-25 minutes or until the lentils are tender but not mushy. Drain any excess liquid and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and cook for another 1 minute, stirring frequently to avoid burning.
Stir in the tomato paste, brown sugar, apple cider vinegar, soy sauce, paprika, and ground cumin. Mix well to form a smooth sauce and cook for 2-3 minutes to allow the flavors to blend.
Add the cooked lentils to the skillet and stir gently to coat them evenly in the sauce. Season with salt and black pepper, adjusting to taste.
Reduce the heat to low and let the lentils simmer for 5-7 minutes, stirring occasionally, until the sauce thickens slightly and clings to the lentils.
Remove from heat and garnish with chopped parsley or cilantro if desired. Serve warm as a main dish or side dish with rice, flatbread, or salad.
Nutrition Facts
Calories |
722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5195 mg | 226% | |
| Total Carbohydrate | 90.3 g | 33% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 33.4 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 174 mg | 13% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1834 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
