Directions
- 1If making lentils from scratch, make lentils according to the directions on the package. It should take 20 minutes. If making the salsa, prepare as well.
- 2To a large pan over medium heat add olive oil, then add in onion and saute for 3 minutes, then add in garlic and saute for another 2 minutes, season with a pinch of salt and pepper.
- 3Add in the cooked lentils followed by one can of coconut milk. Simmer on medium/low heat for 8-10 minutes until the coconut milk has thickened.
- 4Add in a cup of salsa verde as well as half the second can of coconut milk. Mix and simmer for 7-10 minutes until thickened. Slowly add in additional leftover coconut milk to reach desired consistency.
- 5Serve as is with tortilla or sourdough bread! I like to top with crispy oyster mushrooms!
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 lb steamed lentils
- 2 cans full fat coconut milk
- 1 cup salsa verde
- 8 tomatillos, husks removed
- 2 jalapeños or serranos
- 1 garlic clove
- 0.25 white onion
- 1 handful cilantro
- 1 pinch salt
- 0 oyster mushrooms
- 0 tortilla or sourdough bread
Equipment
large panblender
Related recipes
Salsa Naranja
Mexican · Sauce & Condiment
Tacos de Merluza
Mexican · Sauce & Condiment15m
Salsa Taquera
Mexican · Sauce & Condiment
Jalapeño Salsa
Mexican · Sauce & Condiment
Salsa roja
Mexican · Sauce & Condiment
Big Mac Burrito
Mexican · Sauce & Condiment
Salsa de rancho
Mexican · Sauce & Condiment
Alioli de Habanero y Betabel (Salsa Rosa)
Mexican · Sauce & Condiment
Alioli de cebolla con chile serrano
Mexican · Sauce & Condiment
One-Pot Taco Dinner
Mexican · Sauce & Condiment
Sopes
Mexican · Sauce & Condiment
Salsa Botanera
Mexican · Sauce & Condiment