Leaning Vegetarian

I’d had this sambal when I lived in BC, and found it less fiery than the Sriracha sauce. I tend to forget that this difference is trivial for the rest of the crew here that likes spice but not fire, so my ‘oh, you’ve gotta try this!’ resulted in a number of spectacular dives for the soy milk and yogurt. The consensus was that it was a really tasty chile sauce – in a somewhat smaller quantity.

This dish made up another easy-to-prepare lunch. I’d never popped mustard seeds in a pan before – but I’d caught the Alternative Vegan podcast by Dino* where he emphasized adding the mustard seeds to hot oil to pop and release their full flavor, and thought I’d try it.

I added a half an onion, a large clove of garlic, both chopped, and sauteed those until the onions were soft. Then I added the lentils from the freezer.

Since this is just me eating it, I drizzled a couple good spoonfuls of sambal over the top, and a couple dollops of greek yogurt. If it’s too garlicky (if there is such a thing), well, my officemate is off tomorrow and I have no meetings.

* Lots of good information packed in these podcasts – go listen.