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
Ingredients
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp oil
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 cup (200 g) red lentils
- One 14-oz (400 ml) can of coconut milk
- 2 cups (480 ml) water
- Salt
- A squeeze of lemon
- Tsunami Hot Sauce (Sauce Martin), the tip of a toothpick, to taste
- Rice or naan and fresh cilantro, to serve
Method
- 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.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
