Five-Spice Green Lentils

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.

• Prep time: 10 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 372
• Protein: 20 g
• Carbs: 39 g
• Fat: 12 g

Ingredients

• 250 g Green lentil ( rinsed )
• 2 piece Garlic ( finely minced )
• 3 piece Spring onion, sauté/poêlé sans matière grasse ( sliced, whites and greens separated )
• 1 piece Thai chili optional ( seeded and minced )
• 1 tsp Sichuan peppercorn ( crushed )
• 2 piece star anise ( whole )
• 1 tsp five spice powder
• 2 tbsp soy sauce
• 1 tbsp Rice vinegar
• 2 tbsp Peanut oil
• 1 tsp Sesame oil

Instructions

1. Boiling lentils

   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. Searing aromatics

   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. Sauté and glaze

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge. Reheat in a pan with a splash of water to loosen the sauce.