Save to Pinterest These Thai Peanut Lentil Bites are my go-to for a zesty, crowd-pleasing snack that packs tons of flavor and plant-based protein into every crisp-edged bite. Inspired by classic Thai ingredients, each bite bursts with aromatic ginger, bright herbs, and a hit of roasted peanut crunch. Whether you tuck them into a lunchbox or pile them up for sharing at a party, these bites always disappear fast in my house.
I never expected my kids to beg for seconds of something packed with lentils and carrots, but even our pickiest family member claims these as an all-time favorite. Leftovers almost never last past lunch the next day.
Ingredients
- Dried red lentils: provide a quick-cooking, protein-rich base
- Fresh garlic and ginger: create aromatic depth—choose firm, fragrant pieces
- Shallot: delivers mild sweetness and blends seamlessly into the mix
- Carrot: adds natural sweetness and color—look for bright, crisp carrots
- Green onions: bring subtle sharpness and a pop of green
- Roasted unsalted peanuts: offer crunch and nutty flavor—make sure they are fresh, not stale
- Fresh cilantro: punches up the freshness, choose bright green leaves without wilting
- Smooth peanut butter: binds everything and deepens the savory Thai-inspired flavor
- Soy sauce: brings salty umami—go for gluten-free if needed
- Lime juice: lifts with bright acidity—freshly squeezed is best
- Sesame oil: contributes a nutty finish
- Ground cumin: offers earthy warmth
- Salt: balances flavors—taste and adjust if needed
- Chili flakes: add gentle heat, optional if you like it milder
- Vegetable oil: gives bites a crisp finish either pan-fried or baked—use a neutral oil with a high smoke point
Instructions
- Cook the Lentils:
- Rinse dried lentils thoroughly under cool water until the water runs clear. Place them in a saucepan with the water. Bring to a simmer over medium heat. Cover and cook for about twelve to fifteen minutes. Watch closely to ensure they do not stick or scorch. The water should be absorbed and the lentils soft but not mushy. Remove from the heat and allow to cool so they are easy to handle.
- Build the Flavor Base:
- While lentils cool, add minced garlic, finely chopped shallot, and grated ginger to a large, roomy mixing bowl. Use the freshest aromatics you can get for best flavor. Grate your carrot and slice green onions thinly, then add them to the bowl along with chopped peanuts and fresh chopped cilantro.
- Combine and Bind:
- Add cooled lentils to the bowl. Spoon in smooth peanut butter, soy sauce, lime juice, sesame oil, cumin, salt, and chili flakes if using. Use a sturdy spatula or clean hands to mix everything thoroughly. You want a thick, sticky mixture that holds together easily when pressed. If it feels too wet, stir in a small spoonful of additional peanuts or carrot.
- Shape the Bites:
- With slightly damp hands to prevent sticking, scoop small portions—about one heaping tablespoon each. Roll into balls about one and a half inches wide, then gently flatten them into bite-sized patties. Arrange each patty on a plate or parchment as you work.
- Cook Until Crisp:
- Heat vegetable oil in a large skillet over medium heat until shimmering. Carefully add the patties in batches—do not overcrowd the pan. Cook each for two to three minutes per side, flipping gently when the bottoms have browned and crisped. Transfer to a cooling rack or towel-lined plate. Alternatively, arrange bites on an oiled, parchment-lined baking sheet. Brush the tops with oil and bake at four hundred degrees Fahrenheit for twelve to fifteen minutes, flipping halfway.
- Serve and Enjoy:
- Arrange the hot bites on a platter. Squeeze over extra lime juice or serve with sweet chili sauce on the side. They are most delicious warm, but leftovers are excellent at room temperature.
Save to Pinterest I love how the chopped peanuts stay just crunchy enough, providing little bursts of flavor in each bite. This was the very first plant-based snack my partner asked me to pack for his work lunches. Watching them disappear at family gatherings always makes me smile.
Storage Tips
After cooling completely, store lentil bites in an airtight container in the fridge for up to five days. To reheat, pop them in a toaster oven or skillet for a few minutes to restore their crisp. Bites freeze beautifully. Arrange in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to two months. Thaw overnight in the fridge before reheating. If stacking in a container, separate layers using parchment to avoid sticking.
Ingredient Substitutions
Sunflower or pumpkin seeds can easily swap in for peanuts for a nut-free option. Tamari or coconut aminos work instead of soy sauce if gluten or soy is a concern. Carrots can be replaced with grated zucchini, sweet potato, or red bell pepper for a slight flavor twist.
Serving Suggestions
Pile these bites on a platter next to fresh veggie sticks and dipping sauces for parties. Nestle warm bites into lettuce cups or rice paper rolls with extra herbs for a light lunch. Tuck inside wraps with shredded cabbage and a squeeze of sriracha.
Save to Pinterest This playful fusion of Thai flavors and pantry staples will earn rave reviews at any gathering. Make a double batch for easy snacks all week long.
Answers to Recipe Questions
- → Can I bake instead of fry the lentil bites?
Yes, bake on a parchment-lined tray at 400°F, brushing with oil and flipping halfway for crisp texture.
- → Are these bites suitable for gluten-free diets?
Absolutely, just use gluten-free soy sauce for a fully gluten-free option.
- → Is there a nut-free alternative for peanuts?
Replace peanuts with sunflower or pumpkin seeds to make the bites nut-free.
- → What dipping sauce goes well with these bites?
Try serving with sweet chili sauce or extra lime wedges for a bright, tangy flavor.
- → How do I ensure the bites hold together?
Mix the cooked lentils thoroughly with peanut butter and aromatics to form a sticky dough for shaping.
- → What is the serving size for this dish?
The batch yields about 20 bites, serving approximately four people as a snack or appetizer.