mmmmmm…what a great and awesome idea for a tasty sauce for steamed or stir fried veggies without any added salt or fats. It’s creamy and satisfying too! I served this over a mix of stir fried veggies because I wanted something tasty over the veggies but didn’t want to use soy sauce.
It was so fast and easy to make too. I loved how easy it was. The original recipe is in Dr. Joel Fuhrman’s new book “The End of Diabetes” however I tweaked it a bit because I wanted a spicy, curry flavour this time around but I can see many, many versions of this in the future! I’m even going to try it without carrot juice for an even faster version.
1/2 cup red lentils
1 medium onion, chopped
1 small clove garlic, chopped
1 1/2-2 cups carrot juice or water
1 splash balsamic vinegar
1/4 tsp curry powder (or more to taste)
sriracha or your favourite hot sauce to taste
Juice about 4 carrots in order to get that much juice. If you don’t have enough just use water.
Combine the juice/water, lentils, onion and garlic in a pot and boil until the lentils are tender and the onion is soft. If the mix gets too dry before it’s all cooked then add a bit of water. Once it’s cooked, add the rest of the ingredients along with the lentils to a vitamix or blender.
Puree in the vitamix until smooth and creamy.
Serve over steamed veggies.
Get creative and switch up the seasoning to suit whatever flavours you’re craving.