I make the following modifications:
1. Omit tahini and use Barneys almond powder for a low fat substitution, you could also use almond butter.
2. I add WAY more veggies, anything I have on hand fresh and frozen!
3. I essentially one and a half the recipe, especially the sauce and then I kind of eyeball the amount of lentils and chickpeas I use. Whatever lentils and chickpeas you don’t use, store in the fridge, add to salads, roast them, the options are endless.
4. I don’t let the lentils and chickpeas cook very long after I add them to the veggies, they’re already cooked so you just want to warm them, you don’t want them to lose firmness and become squishy.
5. The sauce will thicken up quickly, so incorporate the chickpeas, lentils, and veggies until warm and take off the heat.
6. I don’t prefer these in lettuce wraps, I eat with cauliflower rice or rice, would also be great on rice noodles.
7. BEST HACK! Store washed ginger in the freezer, makes grating a breeze!
Enjoy!
Dining and Cooking