Directions: |
Directions:1/2 cup dry brown lentils (I used Indian brown) scant 1.5 cups water 1/8 tsp salt a generous dash of pepper
SWEET & SOUR SAUCE 2 Tbsp soy sauce or coconut aminos for soy-free 1 Tbsp almond butter (or peanut butter) 1 Tbsp Asian chili paste (Sambal Oelek) 1 tsp Sriracha (optional), or add more chili pasta/hot sauce to taste 1/2 inch knob of ginger minced 1 clove of garlic minced 1/4 tsp garlic powder 1 tsp sesame oil 2 Tbsp maple syrup 2 Tbsp rice vinegar
GARNISH chopped ripe mango cilantro peanuts (optional) Lettuce of choice
Wash and soak the lentils for atleast half an hour in warm water. Drain, wash and add the lentils, salt, pepper and 1.5 cups water in a pan. Cook covered on high heat. Reduce heat to medium once the water comes to a rapid boil. Check for doneness after 30 minutes. Reduce heat to low-medium and cook uncovered until lentils are tender and the water is almost all gone. (4-5 minutes)
Is using cooked lentils form can or slow cooked, add the sauce to the lentils, bring to a boil at medium and simmer for 4 minutes on low-medium. done.
In another bowl, mix all the ingredients under sauce. Add the sauce to the lentil pan. Mix and cook for 5 minutes. Taste and adjust spice if needed.
Load up lettuce leaves with the Lentils, chopped mango, cilantro and peanuts, and serve.
. . . VARIATIONS Add water chestnuts or mushrooms to the lentils and sauce.
Use other toppings like mung sprouts, sliced cucumbers, carrot ribbons, crisp rice noodles. |
Personal
Notes: |
Personal
Notes: Beloved, if our heart does not condemn us, we have confidence toward God. And whatever we ask we receive from Him, because we keep His commandments and do those things that are pleasing in His sight. ~ 1 John 3:21-22
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