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… And yes I still can’t write these pre- recipe rambles like a real writer, and I kinda don’t care…..
Ingredients:
1 tbsp groundnut or vegetable oil
3 shallots, finely aliced
3 cloves garlic, finely minced up
A little nugget of ginger peeled and minced
1/2 tbsp Panch Paran (it’s good in most things so go invest in it!)
Pinch o’ salt
Approx 2 1/2 cups of button mushrooms sliced in half
1 1/2 cups of red lentils
1/2 cup green lentils
1 tin chopped tomatoes
1 tin full fat coconut milk
1 1/2 cups vegetable stock ( or mushroom if you like?)
1/4 cup dessicated coconut
Juice of two limes
I tbsp coconut sugar ( or just sugar it’s okay to be cheap)
Sriracha hot sauce to taste, I went for 2 big tbsps
Method:
Saute the shallots and Panch puran in a the oil on a medium-high heat until you start to get a little colour on them, add the garlic, ginger salt and mushrooms and carry on sautéing until the mushrooms have gone tender and juicy. Add the lentils and give everything a good stir through, then add the tomatoes, stock, coconut milk dessicated coconut, and a little squeeze of the sriracha for now, you can add more toward the end. Bring to a boil for a few minutes then reduce to a simmer and cover, cook until your lentils are tender (I dunno, about 30 minutes?) Adding a little more water if you feel it’s needed. Then add the sugar and the lime juice , give a good stir then taste to see if it’s hot enough for you and keep adding hot sauce until your happy. Serve up and hopefully enjoy it too!
