Almond Coconut Dal

1 1/2 tablespoons olive oil
10 fresh mushrooms, thinly sliced
2 large shallots or 1 medium onion, coarsley chopped
1/4 teaspoon salt
Freshly ground black pepper
1 cup French green lentils
1 cup unsweetened coconut milk
3 cups vegetable stock
2 tablespoons almond butter
2 tablespoons tomato paste
Hot sauce

In a large heavy saucepan or Dutch oven, heat the olive oil over medium heat.  Add the mushrooms and shallots or onion, and cook until the mushrooms are tender, about 5 minutes.  Season with the salt and pepper.

Add the lentils, coconut milk and vegetable stock.  Cover, bring to a boil, and reduce the heat to low.  Simmer for about 50 minutes, or until the lentils are softened and the liquid is mostly absorbed. 

While the lentils are cooking, mix the almond butter and tomato paste in a small bowl with 1/2 cup hot water until smooth.  Stir into the pot of lentils.  Season with additional salt and pepper, if desired.  Season with hot sauce to taste, and serve.

Serves 4.


From The Bold Vegetarian Chef by Ken Charney, with a few changes