{"slug":"sichuan-mapo-lentils","collection":"to-test","is_recipe":true,"visibility":"public","title":"Sichuan Mapo Lentils","description":"Vegan take on classic mapo tofu using green lentils with doubanjiang, Sichuan peppercorns, and chili oil. Intensely numbing and spicy.","body_md":"\nThis vegan interpretation of the Sichuan classic mapo tofu uses tender green lentils instead of tofu or ground pork. The lentils provide a hearty, meaty texture while absorbing the bold, complex flavors of fermented doubanjiang (broad bean chili paste) and numbing Sichuan peppercorns. The dish achieves the hallmark má là (numbing-spicy) sensation with layers of heat from chili oil and a tingling, almost electric numbness from the peppercorns. Deeply savory, richly spiced, and absolutely addictive served over steamed rice.\n\n**Serves 4 as a main course**\n\n## Ingredients\n\n### For the Lentils\n- 200g (7oz) dried green lentils (French lentils du Puy work well)\n- 720ml (3 cups) water or vegetable stock\n- ½ teaspoon kosher salt\n\n### For the Sichuan Peppercorn Mixture\n- 2 tablespoons whole Sichuan peppercorns\n- 3 tablespoons neutral oil\n\n### For the Aromatics and Sauce\n- 3 tablespoons neutral oil\n- 3 tablespoons doubanjiang (fermented broad bean chili paste)\n- 2 tablespoons chili oil (with sediment) OR 1 tablespoon neutral oil + 1 tablespoon chili flakes\n- 4 cloves garlic, minced\n- 2 tablespoons fresh ginger, minced\n- 4 scallions, white and light green parts minced, dark green parts sliced for garnish (keep separate)\n- 240ml (1 cup) vegetable stock\n- 2 tablespoons soy sauce\n- 1 tablespoon Chinese black vinegar or rice vinegar\n- 1 teaspoon sugar\n- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)\n\n### To Serve\n- Steamed white rice or brown rice\n- Reserved scallion greens\n- Cilantro leaves (optional)\n- Extra chili oil\n\n## Instructions\n\n1. **Cook the lentils**: Rinse lentils and combine with water (or stock) and ½ teaspoon salt in a medium saucepan. Bring to a boil, then reduce to medium-low and simmer for 20-25 minutes until tender but still hold their shape. Drain and set aside.\n\n2. **Toast Sichuan peppercorns**: While lentils cook, toast peppercorns in a dry skillet over medium heat, shaking frequently, until fragrant and lightly smoking, 2-3 minutes. Transfer to a plate to cool.\n\n3. **Grind peppercorns**: Once cooled, grind half the peppercorns (1 tablespoon) to a coarse powder. Reserve the remaining whole peppercorns.\n\n4. **Make peppercorn oil**: Heat 3 tablespoons neutral oil in a small pan over medium heat. Add the whole toasted peppercorns and fry gently for 2-3 minutes until fragrant. Remove from heat and let steep.\n\n5. **Fry the doubanjiang**: Heat 3 tablespoons neutral oil in a large wok or skillet over medium heat. Add doubanjiang and chili oil. Fry, stirring constantly, until the paste darkens and becomes deeply fragrant, 2-3 minutes. The oil should turn brilliant red.\n\n6. **Add aromatics**: Add garlic, ginger, and minced scallion whites/light greens. Stir-fry for 1 minute until fragrant.\n\n7. **Build the sauce**: Pour in vegetable stock, soy sauce, black vinegar, and sugar. Bring to a simmer and let bubble for 2-3 minutes.\n\n8. **Add lentils**: Add the cooked, drained lentils to the sauce. Stir to coat and simmer for 3-4 minutes.\n\n9. **Thicken**: Stir the cornstarch slurry, then pour into the wok while stirring. The sauce will thicken and become glossy. Cook 1 minute more.\n\n10. **Add Sichuan peppercorn flavor**: Stir in about half the ground peppercorn powder and drizzle in 1-2 tablespoons of the peppercorn oil. Taste for numbing sensation.\n\n11. **Serve**: Transfer to a serving dish. Drizzle with more peppercorn oil, sprinkle with remaining peppercorn powder, garnish with scallion greens and cilantro. Serve over steamed rice with extra chili oil.\n\n## Notes\n\n- **Má là explained**: Sichuan cuisine is famous for má là—\"numbing-spicy.\" The má (numbing) comes from Sichuan peppercorns, the là (spicy) from chili peppers. Both work together for the signature flavor.\n\n- **Doubanjiang is essential**: This fermented broad bean and chili paste is the soul of mapo dishes. Pixian doubanjiang is the gold standard. No substitute captures its complexity.\n\n- **Toast peppercorns fresh**: Always toast just before using to release aromatic oils. Pre-ground peppercorns lack intensity.\n\n- **Lentil texture**: Cook until tender but intact. They should hold their shape with slight firmness. Mushy lentils won't work.\n\n- **Adjust numbing level**: Start with half the peppercorn powder and oil, add more to taste. The numbing can be intense for beginners.\n\n- **Chili oil**: Use Chinese chili oil with sediment (settled chili flakes). Lao Gan Ma is widely available.\n\n- **Black vinegar**: Chinese black vinegar (Chinkiang) adds mellow, slightly sweet acidity. Substitute: rice vinegar + tiny splash of balsamic.\n\n- **With tofu**: Add 225g (8oz) cubed silken tofu in the last 2 minutes for traditional mapo texture alongside lentils.\n\n## Storage\n\nStore in refrigerator for up to 4 days. Flavors deepen after a day. Reheat gently, adding stock if needed. Numbing sensation fades over time—add fresh ground peppercorns when serving leftovers. Freezes well for up to 2 months.\n","draft":false,"servings":"4","prep_time":"15 minutes","cook_time":"40 minutes","total_time":"55 minutes","created_at":"2026-01-17T05:00:00Z","categories":["Main"],"tags":["Chinese","Dairy-Free","Lentils","Main Course","Numbing","Sichuan","Spicy","Vegan","Vegetarian"],"methods":["Stove-Top"],"themes":["Chinese","Vegan"],"ingredients":[{"section":"For the Lentils","items":["- 200g (7oz) dried green lentils (French lentils du Puy work well)","- 720ml (3 cups) water or vegetable stock","- ½ teaspoon kosher salt"],"parsed":[{"raw":"- 200g (7oz) dried green lentils (French lentils du Puy work well)","qty":200,"unit":"g","item":"dried green lentils"},{"raw":"- 720ml (3 cups) water or vegetable stock","qty":720,"unit":"ml","item":"water or vegetable stock"},{"raw":"- ½ teaspoon kosher salt","qty":0.5,"unit":"tsp","item":"kosher salt"}]},{"section":"For the Sichuan Peppercorn Mixture","items":["- 2 tablespoons whole Sichuan peppercorns","- 3 tablespoons neutral oil"],"parsed":[{"raw":"- 2 tablespoons whole Sichuan peppercorns","qty":2,"unit":"tbsp","item":"whole Sichuan peppercorns"},{"raw":"- 3 tablespoons neutral oil","qty":3,"unit":"tbsp","item":"neutral oil"}]},{"section":"For the Aromatics and Sauce","items":["- 3 tablespoons neutral oil","- 3 tablespoons doubanjiang (fermented broad bean chili paste)","- 2 tablespoons chili oil (with sediment) OR 1 tablespoon neutral oil + 1 tablespoon chili flakes","- 4 cloves garlic, minced","- 2 tablespoons fresh ginger, minced","- 4 scallions, white and light green parts minced, dark green parts sliced for garnish (keep separate)","- 240ml (1 cup) vegetable stock","- 2 tablespoons soy sauce","- 1 tablespoon Chinese black vinegar or rice vinegar","- 1 teaspoon sugar","- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)"],"parsed":[{"raw":"- 3 tablespoons neutral oil","qty":3,"unit":"tbsp","item":"neutral oil"},{"raw":"- 3 tablespoons doubanjiang (fermented broad bean chili paste)","qty":3,"unit":"tbsp","item":"doubanjiang"},{"raw":"- 2 tablespoons chili oil (with sediment) OR 1 tablespoon neutral oil + 1 tablespoon chili flakes","qty":2,"unit":"tbsp","item":"chili oil OR 1 tablespoon neutral oil + 1 tablespoon chili flakes"},{"raw":"- 4 cloves garlic, minced","qty":4,"unit":"clove","item":"garlic","prep":"minced"},{"raw":"- 2 tablespoons fresh ginger, minced","qty":2,"unit":"tbsp","item":"fresh ginger","prep":"minced"},{"raw":"- 4 scallions, white and light green parts minced, dark green parts sliced for garnish (keep separate)","qty":4,"item":"scallions, white and light green parts minced, dark green parts sliced for garnish"},{"raw":"- 240ml (1 cup) vegetable stock","qty":240,"unit":"ml","item":"vegetable stock"},{"raw":"- 2 tablespoons soy sauce","qty":2,"unit":"tbsp","item":"soy sauce"},{"raw":"- 1 tablespoon Chinese black vinegar or rice vinegar","qty":1,"unit":"tbsp","item":"Chinese black vinegar or rice vinegar"},{"raw":"- 1 teaspoon sugar","qty":1,"unit":"tsp","item":"sugar"},{"raw":"- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)","qty":1,"unit":"tbsp","item":"cornstarch mixed with 2 tablespoons water"}]},{"section":"To Serve","items":["- Steamed white rice or brown rice","- Reserved scallion greens","- Cilantro leaves (optional)","- Extra chili oil"],"parsed":[{"raw":"- Steamed white rice or brown rice","item":"Steamed white rice or brown rice"},{"raw":"- Reserved scallion greens","item":"Reserved scallion greens"},{"raw":"- Cilantro leaves (optional)","item":"Cilantro leaves"},{"raw":"- Extra chili oil","item":"Extra chili oil"}]}],"servings_int":4,"qc":{"status":"passed","last_checked_at":"2026-07-30T02:07:57.984581Z","checked_by":"robert@sigler.io","standard_version":"2026-07-29","findings_count":0,"stale":false}}