Mushroom [ Ghost Pepper ] Marinara Dal
I usually meal prep this in a mason jar or two and eat it over the course of 1 – 3 weeks.
Ingredients
Everything after water is optional and added to taste.
- 1 cup red lentils
- 1 jar of marinara sauce
- kombu dashi or water
- 1 cup sliced mushrooms
- tomato paste
- ghost pepper hot sauce
- vegan ponzu
- tamari
- pepper powder
Instructions
- Rinse and strain the lentils until the water runs clear. It usually takes me 4 – 7 rinses.
- Boil the lentils in 3 cups of water ( 2 if adding mushrooms ) for 10 – 20 minutes depending on desired tenderness.
- Stir in the marinara sauce and adjust to taste with the rest of the ingredients.
- Optional: re-boil the dal mixture for the flavors to meld together even more.
I would use the original marinara sauce jar as well as the mason jar used to rinse and cook the lentils to store leftovers in the fridge for up to 3 weeks.
Serving Options
I usually eat this with:
- a slice or two of steamed sourdough bread
( because I don’t know how to make idli and this is close enough for me lol ) - steamed organic green peas
- pita chips
- naan