A toothpick tip is the right measure for a pot of soft red lentils and coconut milk: Sauce Martin’s Tsunami hot sauce, the most intense in the range, hides an extreme, lingering heat behind exceptionally fruity flavors.
Serves 4 · 10 min + 25 min simmering
- Soften 1 chopped onion and 2 minced garlic cloves in 1 tbsp of oil, then stir in 1 tsp of ground cumin and 1 tsp of turmeric.
- Add 1 cup (200 g) of red lentils, one 14-oz (400 ml) can of coconut milk and 2 cups (480 ml) of water, then simmer for 20 to 25 minutes, until the lentils are soft.
- Season with salt and a squeeze of lemon.
- Dip the tip of a toothpick into Tsunami hot sauce and stir it into the pot, tasting before adding more, as its heat builds and lingers.
- Serve with rice or naan and fresh cilantro.
The star of this recipe: Tsunami Hot Sauce, by Sauce Martin.
