Lentils and Veggies in Peanut Sauce - Kidney Kitchen

Ingredients

• 3 tablespoons peanut butter, unsalted
• 2 cloves garlic
• ½ tablespoon soy sauce, low-sodium
• 1 medium lime, zested and juiced
• 2 tablespoons cilantro, chopped
• 2 teaspoons sriracha hot sauce
• 1 medium (28 grams) jalapeño pepper, stem removed
• 1 tablespoon sugar
• ½ cup coconut milk
• ½ teaspoon sesame oil (optional, included in nutrient analysis)
• 1 ½ cups water
• ½ cup red lentils, washed and drained
• 1 cup white rice, uncooked:
• 2 teaspoons grapeseed oil
• ⅓ cup (109 grams) red onion, sliced
• ½ cup (75 grams) bell pepper, sliced
• ¼ cup (34 grams) carrots, sliced
• ½ medium (95 grams) zucchini, sliced