olive oil - 1 tbsp
1/2 cup onion - chopped fine
1/4 cup parsley - chopped fine
2 white button mushrooms (large), chopped fine
2 carrots - sliced thin rounds
1 small potato- diced tiny pieces
1/4 cup cabbage - chopped fine
spices - curry, chili, garlic, ginger
1/2 cup dry red lentils, washed
spring water to cover.
2 tbsp. basil tomato pasta sauce
1/2 cup coconut milk
1/2 cup water
salt/pepper/hot sauce to taste
Amazing how far two large button mushrooms go when finely diced.
Saute the onions, add mushrooms, carrots, cabbage, parsley, potato and spices. After about 5 minutes add some water to cover. Steam another 5-10 minutes. Add the dry lentils and 2 tbsp. pasta sauce and enough water to cover plus about another cup or so. Bring to boil, then reduce heat and let simmer for about 45 minutes or so. Keep an eye on it and add more water if required. Once lentils are tender add the 1/2 cup coconut milk and 1/2 cup water - simmer on low for another 10 minutes.
I found a great little cube container at Babies R Us to freeze excess tomato pasta sauce and coconut milk in. I never use the whole container of each so this is very handy to have on hand. Once cubes are frozen - remove and place in plastic bag or other container and you can have it freed up to make more. Easy to wash container and I was happy that the tomato sauce does not stain this at all!