Veggies and Lentils in Peanut Sauce

veganricha.com

Sherri R

subheading: For the peanut or almond sauce:

4 tbsp or more peanut butter or almond butter I usually use almond butter

2 inch piece of fresh ginger coarsely chopped

2 cloves of garlic

1 tablespoon soy sauce or use coconut aminos to make soy-free

1 to 2 tsp ( 1 or 2 tsp) lime juice

zest of ½ a kaffir lime or regular lime

2 tbsp chopped cilantro

¼ tsp ( 0.25 tsp) tamarind concentrate optional

2 to 3 teaspoons ( 2 to 3 tsp) Sriracha sauce or asian chili sauce to taste

¼ tsp ( 0.25 tsp) or more cayenne

¼ tsp ( 0.25 tsp) salt

1 Tbsp or more sugar

½ tsp ( 0.5 tsp) sesame oil

1 cup ( 226 ml) coconut milk

subheading: For the lentils:

½ cup ( 96 g) masoor dal, quick cooking split lentils washed and drained

1.5 cups ( 375 ml) water

subheading: For the Veggies:

2 tsp oil

⅓ cup ( 4.67 g) sliced red or white onion

½ cup ( 74.5 g) thinly sliced red bell pepper

¼ cup ( 32 g) sliced carrots

half a zucchini thinly sliced

1 Tbsp fresh basil sliced

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