I haven’t blogged in forever, I know I’m dreadful and terible… But at least I’m pretty? To be honest blogging was getting a bit draining I started doing it for funsies many years ago but it got a bit exhausting spending all the money I didn’t always have on food to be told it wasn’t good enough because it needed to fit to each individuals preferences, the food I make has always been very personal to me and I found myself worrying more about making that would get hits or be sellable recipe than what I had fun doing and enjoyed eating, but now I’m back with a new sense of sass and a cupboard full of lentils so prepare yourselves…
This recipe is something I made when I was intending to make something else but alas the seal was broke on one of the main indredients and i didn’t check when I brought it like a foool, so ended up making something different with the remaining ingredients and some unexpected things from the cupboard. Originally I was planning on making a bit and sour lentil soup (sounds good I know!) But I stead opted for a fragrant lentil and limey coconut party in the pan. I’ve served with coconut rice and braised tenderstem brocolli but you can serve it however you like, it’s your life ain’t nobody gonna tell you what to do….
… And yes I still can’t write these pre- recipe rambles like a real writer, and I kinda don’t care…..
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
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!