Sweet Korean Lentils

These sweet Korean lentils have take out worthy flavor without compromising kidney friendly nutrition!

Recipe developed and tested by Diana Bruen, MS, RD.

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Course: Main, Side Dish

Cuisine: Asian, Ethnic

Keyword: Low Calorie, Low Phosphorus, Low Potassium, Low Protein, Low Sodium, Plant-Based

Diet Type: CKD, Dialysis, VLPD

Servings: servings

Calories: 253kcal

Author: Diana Bruen, MS, RD

Ingredients

Sauce:

2 cups water
1/4 cup coconut aminos
2 tablespoon brown sugar
2 cloves garlic minced
1 inch fresh ginger minced
1/4 to 1/2 teaspoon crushed red pepper * use 1/2 teaspoon if you like a little heat
1 teaspoon sesame oil

Lentils:

1 tablespoon olive oil
1/2 yellow onion chopped
1 cup red lentils
2 green onions sliced

Instructions

Mix all sauce ingredients together in a jar or large measuring cup.
Heat oil in a medium to large pot and over medium- high heat. Add the onion and sauté for 3-5 minutes, until the onion is soft and begins to brown.
Add the lentils and sauce, bring to a gentle boil. Reduce to a simmer, cover and cook for 8-10 minutes. The lentils will be tender and most of the liquid absorbed.
Spoon lentils into four servings, garnish with green onions.

Notes

Make it a meal: add a side of brown rice and steamed veggies

Can't find coconut aminos: substitute with low sodium soy sauce

You may have heard that nuts, beans, and whole grains are not a great choice for a kidney-friendly diet because they are high in phosphorus. Wondering why we include them in many of our recipes? We include beans, nuts, and whole grains because only about 40% of phosphorus found in these plant foods are absorbed by humans. This makes them a good fit for most people's diets! If you have questions about adding these foods to your diet, please reach out to your dietitian.

Nutrition

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