Five-Spice Green Lentils
Ingredients
- 250 gGreen lentil (rinsed)
- 2 pcGarlic (finely minced)
- 3 pcSpring onion, sauté/poêlé sans matière grasse (sliced, whites and greens separated)
- 1 pcThai chili (seeded and minced)
- 1 tspSichuan peppercorn (crushed)
- 2 pcstar anise (whole)
- 1 tspfive spice powder
- 2 tbspsoy sauce
- 1 tbspRice vinegar
- 2 tbspPeanut oil
- 1 tspSesame oil
Method
Tender lentils coated in a dark, glossy sauce. The sharp aroma of Sichuan pepper and star anise hits the nose as soon as the steam escapes the pan.
- 1
Rinse the lentils. Place them in a pot of cold water with the star anise. Bring to a boil and cook until the lentils are tender but still hold their shape. Drain and remove the star anise.
- 2
Heat peanut oil in a wok. When the oil shimmers, toss in the garlic, chili, and Sichuan pepper. As soon as the garlic starts to brown and the spices become fragrant, add the white parts of the spring onions.
- 3
Add the drained lentils. Pour in the soy sauce, rice vinegar, and five-spice powder. Sauté over high heat so the sauce coats every grain. Finish with sesame oil and the green parts of the spring onions.
Frequently asked questions
How do you get this dish right?
- Do not salt the lentil cooking water, or the skins will remain tough.
- Sichuan pepper should only be heated to release its oils; if it burns, it turns bitter.
How long does this dish keep?
Keeps for 3 days in the fridge. Reheat in a pan with a splash of water to loosen the sauce.
