LINKDING

Ingredients 4 tablespoons butter 1/2 medium sweet onion, chopped 3 cloves garlic, minced 1 1/2 cups uncooked long-grain rice 1 (14.5-ounce) can chicken broth 1 cup milk 1/2 teaspoon salt 1/2 cup finely grated Parmesan cheese 1 tablespoon lemon juice Instructions Melt butter in a medium pot. Add onion and cook until softened. Add garlic and rice. Stir with a wooden spoon and cook 1 minute. Add chicken broth and milk. Bring to a simmer. Cover pot and reduce heat to low. Cook 20 minutes. Remove from heat and stir in Parmesan cheese and lemon juice.

4 parts soy sauce 2 parts rice vinegar 1 part sesame oil <1 part fish sauce Spoonful of sugar

Ingredients 1 tbsp oil 9 curry leaves 5 cloves garlic 1onion finely chopped 1.5 cup red lentils 4.5 cups water with 1/3 cup coconut milk powder and spoonful bouillon Spices 1 Tbsp cumin 1.5 tsp coriander 1.5 tsp paprika 1.5 tsp turmeric a few shakes of cayenne 1 cup rice 1 cup water Start the instant pot in sauté mode and heat the oil in it. Add the curry leaves and garlic. After the garlic turns light brown, add the chopped onions and cook for 2 minutes until the onions turn golden brown. Add spices and cook for another 2 minutes. Add the lentils and liquid. Stir it all up. Place the trivet. In a bowl, add ingredients for rice and place it on top of the trivet. Change the instant pot setting to manual or pressure cook mode at high pressure for 8 mins. After the instant pot beeps, release the pressure manually (5 minute NPR). Carefully take out the bowl of rice. Then take out the trivet, add some lemon juice, and stir the dal. Inspired by https://pipingpotcurry.com/dal-tadka-instant-pot/

1 onion a few handfuls frozen diced bell pepper (OR 2 small zucchinis OR extra onion OR probably other veg too) 2 spoonfuls diced garlic 3/4 cup rice 3/4 cup red lentils 2 3/4 cup water spoonful veg bouillon 1 pint jar tomatoes 2 tsp chilli powder 2 tsp oregano 1/2 tsp paprika 1 tsp cumin generous fresh-ground black pepper grated cheese Saute onion, garlic, peppers in Instant Pot. Add everything else but the cheese, close up, and use the rice function to cook. Upon decanting, grate a bunch of cheese and stir it in till it's melty. It honestly feels almost unfair how tasty this is. Hit the spot perfectly.

for use when I want to replace milk in baking recipes, we'll see how it works! 1 cup rolled oats 4 cups water (use less water for thicker, creamier milk!) 1 pinch salt Instructions Add oats, water, salt to a high-speed blender. Top with lid and cover with a towel to ensure it doesn't splash. Blend for about 1 minute or until the mixture seems well combined. It doesn't have to be 100% pulverized. In fact, over-blending can make the oat milk slimy in texture. Pour the mixture over a large mixing bowl or pitcher covered with a very thin towel or a clean T-shirt to remove any oat remnants. Transfer to a sealed container and refrigerate. Will keep in the refrigerator up to 5 days (sometimes more). Shake thoroughly before using.

•1 1/2 cups of cornmeal •1/2 teaspoon of sea salt •2 teaspoons of gluten free baking powder (I use Bob's Red Mill) •2-3 tablespoons of cane sugar (can add more or less to taste) •2 large eggs •4 table spoons of melted butter or dairy free oil of choice such as olive oil •3/4 cup of milk or dairy free milk of choice Note: you can change up the texture of the bread depending on what you want to use it for. If you like it quite gritty and springy with more air holes, leaving the cornmeal as it is works well. If you want something finer, more like a polenta cake, you can grind the cornmeal into corn flour using a regular old food processor. I like to grind up one cup of the cornmeal to create a finer grain, while keeping the remaining half cup grittier for texture and spring back. Method: Preheat oven to 400°f and throw your lightly greased skillet or cake pan in to preheat. Mix your dry ingredients together, combining the cornmeal, 1/2 teaspoon of salt, 2 teaspoons of baking powder and 2-3 tablespoons of cane sugar, in a medium sized bowl. Start combining the wet ingredients, starting with the 2 eggs. Don't worry if it looks really lumpy, it's supposed to. Next, add in the 4 tablespoons of melted butter or oil. Followed by the 3/4 cup of milk, mixing it in gradually until you have a smooth batter. You may or may not wind up using all of the milk, depending on the consistency of your grain. The grittier the grain, the more milk you may need, and it's okay to go up to a whole 1 cup if you feel it needs it. Having allowed your skillet or cake pan to get up to temperature, remove it carefully from the oven, and pour the batter into it and pop it in the oven. Depending on how crispy or soft you want it to be, you can at this point lower the temperature of the oven or leave it as is. If you want it for something like sopping up juices or gravy, this gluten free mix will happily stay at the 400°f mark without any issue, but will be a little denser/crispier. If you want it a little softer and more crumbly, you can lower the temp to 375°f. Results may vary per your individual ovens. Cook for 10-12 minutes, checking it at the 10 minute mark. When done, leave the bread to cool for 10-15 minutes in the skillet before cutting. Some people like to cut it into triangles, but this mix can be quite crumbly, and like a lot of gluten free things, holds together better in smaller portions, so I like to divide it into squares. Like most cornbread, this bread is best the day it is made, but will also keep well into the second day if stored correctly in a cool, dry place.

Serves 4 to 8, depending on other elements in the meal This recipe uses yellow split peas instead of the South Indian standard, thoor dhal. Feel free to sub in thoor dhal for some or all of the split peas and lentils in this recipe ingredients 1/2 cup yellow split peas 1/2 cup split red lentils 4 cups water 1 tsp salt 1/2 tsp ground turmeric 1 Tb minced fresh ginger 1/4 tsp ground cumin Spice Temper (Chaunk/Baghar/Tarkha) 1 Tb vegetable oil 1/4 tsp asafoetida 2 tsp black mustard seeds 2 tsp cumin seeds 1 or 2 dried red chilis, broken into smallish bits 2 Tb ghee or butter 25 fresh curry leaves 1 large shallot, peeled and minced (about 1/4 cup) 3 Roma tomatoes (or canned tomatoes), finely chopped 1/2 cup water 1 tsp fresh lemon juice Optional: 1 cup coconut milk instructions Rinse the split peas and lentils well in several changes of water, and drain. Place in a medium-sized pot with the 4 cups water, the salt, and the turmeric. Bring to a boil over high heat, skimming any foam or scum that forms on the surface, reduce heat to low, partially cover, and simmer, stirring occasionally, for 45 minutes. Add the ginger and ground cumin and continue to simmer for 20 to 25 minutes more, stirring more frequently as time goes by, until the split peas and lentils are completely soft and breaking apart. Add up to 1/2 cup more water if the mixture seems too think. Meanwhile, prepare and measure all of the remaining ingredients and arrange them in little dishes like so: asafoetida and mustard seeds in one dish; cumin seeds in another; red chilis in another; ghee and curry leaves in another; shallots in another; tomatoes in another; and water in a little measuring cup. The cooking of the spices goes VERY quickly, so it is imperative that you have everything measured and ready by the stove. When the lentils are ready, heat the oil in a saucepan on a separate burner over medium-high heat. Have a lid for this saucepan ready! When the oil is hot, add the asafoetida and mustard seeds and immediately cover with the lid. The mustard seeds will sizzle and start to pop, and they will fly out of the pan if it is not covered. Once the mustard seeds have popped for about ten seconds (long enough for them to have mostly popped, but not long enough for the popping to have died down), add the cumin seeds, let sizzle for about 5 seconds, then add the chili. Stir once, and add the curry leaves with the ghee. Stir until fragrant, about 5 to 10 seconds, then add the shallots and saute for about 2 minutes. Turn the heat down to medium, if necessary, to prevent the shallots from burning. Add the tomato and the water and cook for two or three minutes, until everything looks and smells wonderful. Pour this mixture into the cooked split pea/lentil mixture, scraping every last bit of goodness with a spatula into the pot. Stir the spices into the lentils, add the lemon juice, and simmer very gently for about 10 minutes before serving. For a super decadent South Indian Dhal, add the coconut milk before serving. If not adding the coconut milk, you may want to add a bit of water to the dhal. It’s supposed to be thick, but not ridiculously so.

1 delicata squash 2 onions oil chili powder salt chop the veggies, mix in the other ingredients, bake at 400F in a casserole dish till done (45 min to an hour I think?) stirring at least once partway through amazingly delicious result, provided you have a quality squash also good with a can of chickpeas mixed in, which turns it into a full meal, but honestly the chickpeas just dilute the awesomeness so if you can have a separate protein source that's the better option

1 cup natural peanut butter 1 cup sugar vanilla pinch of salt 1 egg Mix the first four ingredients together, then mix in the egg. Bake at 350 for about 10 minutes. (you'll think that it's hopeless bc of the runniness of the peanut butter, but eggs do magical emulsifying things when mixed in and it totally alters the texture to the correct cookie-dough texture.) Makes about 20ish cookies when scooped using a tea-measuring scoop.

Peel the eggplant. Cut into 1-inch cubes. Place the eggplant pieces in a colander and sprinkle with salt, tossing the pieces with your hands as you sprinkle to make sure all the pieces are evenly coated. Allow the eggplant to stand at room temperature for 30-45 minutes till beads of liquid form on the surface. Rinse the eggplant thoroughly and pat dry. Place a rack in the middle of your oven and preheat to 425 degrees F. Spread out the eggplant cubes on a baking sheet. Drizzle evenly with olive oil and use clean hands to toss the cubes, coating them lightly with oil. Place the baking sheet on the middle rack of the oven. Let the eggplant roast for 10 minutes. Take the eggplant out and stir it with a spatula or wooden spoon. Return it to the oven. (Note-- if you have doubled the recipe and are roasting two batches of eggplant on two sheets, switch the sheets between racks at this point). Let it roast for 10-20 minutes longer till the eggplant is tender and some of the pieces are caramelized. Remove the eggplant from the oven. Serve warm or at room temperature, or add it to your favorite eggplant recipe. Or, you can snack on it plain... simple, with a touch of salt. Makes a tasty finger food!

¼ cup cooking oil 2 onions 2 teaspoons minced garlic 1 1/2 Tbsp berbere 1/2 Tablespoon fresh minced ginger 1 teaspoon coriander 2 teaspoons smoked paprika 1 cup red lentils Half a can tomato paste water/bouillon Grind up onion and garlic in food processor. Heat up large pot with oil, then add the onion/garlic and cook at 10-15 minutes or so on medium heat, stirring basically the whole time. Add remaining ingredients. Bring to a boil and let it simmer, stirring regularly, until the lentils are well cooked. (this will take a while)

3 Chinese or Japanese eggplants, diced 1 cups Nuoc Cham sauce (see recipe below) 1/4 cup toasted sesame oil 1/2 cup chopped fresh cilantro 1 small shallot, thinly sliced 1 lemon, halved Canola oil for frying Dice the Chinese eggplants, skin and all (don’t use standard eggplants, which have a much thicker skin and taste more bitter) into cubes slightly smaller than an inch. Heat a heavy-bottomed pan with canola oil to 320 degrees Fahrenheit. Drop the diced eggplants into the hot oil and fry for about two minutes (or until they float). After removing the eggplants, fry the sliced shallots in the hot oil until crispy. Add the Nuoc Cham sauce, sesame oil, cilantro and stir to mix everything together. Squeeze the lemon on top. The key is to let it marinate overnight in the fridge. Top with fried shallot before serving. Nuoc Cham Sauce 1/4 cup dark brown sugar, firmly packed 1/4 cup fresh lime juice 1/4 cup fish sauce 1/2 cup water 1 clove garlic, minced 2 green Thai chilies, minced, with seeds Combine the brown sugar, lime juice, fish sauce, water, garlic, and chilies in a small bowl and whisk until the sugar dissolves. Transfer to an airtight container and refrigerate for up to 2 weeks or freeze for up to 2 months. Or freeze in standard ice-cube trays, then transfer the cubes (2 tablespoons each) to plastic freezer bags and freeze for up to 2 months.

1 cup Split Pigeon Pea (Toor dal) washed (or red lentils) 2 cup Spinach (Palak) chopped 1 tablespoon Ghee or Oil 1/4 teaspoon Cumin seeds (Jeera) 1 Green Chili Pepper sliced (optional) 1/2" Ginger finely chopped 4 cloves Garlic finely chopped 1 Tomato large, chopped 3 cups Water 1/2 teaspoon Garam Masala Spices 1 teaspoon Salt 1/4 teaspoon Ground Turmeric (Haldi powder) 1/4 teaspoon Cayenne or Red Chili powder Instructions Start the instant pot in SAUTE mode and heat oil in it. Add cumin seeds, green chili, ginger and garlic.  Saute for 30 seconds until garlic turns golden brown, then add chopped tomato and spices.  Add the lentils and water. Stir well. Press CANCEL and close the instant pot lid with vent in sealing position.  Press MANUAL or Pressure Cook mode for 3 minutes. When the instant pot beeps, do a quick pressure release.  Open the lid and add chopped spinach and garam masala.   Press SAUTE mode. Simmer for 2 minutes until the dal starts boiling and spinach is mixed with the lentils. Spinach dal is ready to be served.   Recipe Notes You can use only toor dal or only masoor or equal quantities of both.  If using another dal, the cooking time may vary.

oil onion garlic water bouillon black pepper potato 1 can chickpeas 1 bunch asparagus dill lemon juice Fry onion, add garlic and fry more. Add water, bouillon, black pepper, potato, chickpeas and cook till potatoes are soft. Add asparagus, dill, and lemon juice and cook just a little longer till asparagus is tender.

2 1/2 cups creamy peanut butter (or other nut butter) 1/2 cup honey 2 tsp vanilla extract 5 medium-sized ripe bananas, mashed 1 1/4 tsp salt 2 1/2 tsp ground cinnamon 5 1/2 cups quick oats 1 2/3 cups dried cranberries 1 2/3 cups chopped nuts Preheat the oven to 325°F. Mash together the peanut butter, honey, vanilla extract, bananas, salt, and cinnamon. Add the oats, dried cranberries/raisins, and nuts and mix until combined. Scoop about 1/4-cup mounds of the cookie dough onto the baking sheet, flattening each cookie. (The cookies will not spread while baking, so you can space them relatively close together.) Bake the cookies for 14 to 16 minutes until they’re golden brown but still soft. ➤ I was honestly surprised at how good these are.

Preheat oven to 350. Chop potatoes such that the widest part is no bigger than a golf ball. Line a baking pan with aluminum foil, dump in the potatoes, drizzle with cooking oil and enough lemon juice to cover all the foil. Mix in red pepper, paprika, minced garlic, salt. Cover with more baking foil and create a tight sealed pocket so the potatoes will steam inside. Bake for half an hour, then check doneness.

recipe from Gryphon 2 tbsp olive oil 2 tbsp salted butter 4 cloves garlic (1 garlic cube) 3 tsp Berbere Spice 1-2 onion, diced 2 tbsp tomato paste 4 cups beef stock 4 cups frozen peaches slices, roughly chopped 1 1/3 cup dry red lentils Directions: Melt the butter in a hot pan with the olive oil. Sauté the diced onions until soft and almost caramelised. Add the garlic, berbere, tomato paste, and stock, then stir until all are combined into a smooth sauce Add the lentils and peaches, then simmer until lentils are tender but not collapsed, and the sauce has thickened

onion garlic approximately equal quantities of corn, black beans, and chopped winter squash water spoonful of bouillon cumin cayenne lime juice

1-2 onions garlic 1 quart canned tomato oregano basil cayenne a small spoonful brown sugar 1/2 Tbsp Worcestershire sauce salt Fry onion a bunch, add garlic and fry a bit more. Dump in the tomatoes and add all the seasonings. Cook together for a while. Use immersion blender to get it all to approximately the right texture. Good with hard boiled eggs sliced up and mixed in and served over noodles with parmesan. ➤ A good well-rounded spaghetti sauce, instead of tasting sadly thin like meatless sauces are wont to.

black beans sweet potato onion corn garlic chilli powder oregano cumin bouillon water lime juice stick everything but the lime juice in the crock pot, cook on low while at work for the day, add some lime juice when you get home. Don't overdo the chilli powder, it's nice as a soup that doesn't punch you in the face

250 ml red wine 250 ml tea 250 ml spiced rum 250 ml plum brandy, schnapps or any other liqueur to hand 250 ml orange juice 2 to 3 whole cloves 1/4 of cinnamon stick 2 lemon slices sugar Heat the tea, wine, rum, brandy, orange juice, spices and lemons in a pot. Let it come to a gentle simmer for around 5 minutes. Remove from the heat. Add a little sugar to taste.

3 tbsp oil 1 medium red onion (4 ounces) coarsely chopped 3-6 fresh hot green chiles coarsely chopped 2 tsp peeled and chopped garlic 1 tbsp peeled and very finely chopped ginger 1 tsp ground cumin 1 tsp ground coriander 1 tsp cayenne 1/4 tsp ground turmeric 1 medium tomatoes (10 ounces) chopped 1 tsp tomato paste 1/2 tsp brown mustard seeds 30 fresh curry leaves if available 1 1/2 cups coconut milk 1 1/4 tsp salt 8-12 hard boiled eggs, peeled and chopped in half lengthwise 1 cup chopped cilantro Put 2 tbsp oil in large skillet and set over medium-high heat. When hot add the red onion and stir and fry until lightly browned. Add the green chiles, stir and fry for another minute, then put in the garlic and ginger. Continue to stir and fry for two minutes. Add the cumin, coriander, cayenne, and turmeric, stir for one minute, then add the tomatoes and tomato paste and cook, stirring often, until the tomatoes have softened. Add 3/4 cup water and bring to a simmer. Cover and simmer gently for five minutes Empty the contents of the pan into a blender or food processor. Puree, pushing down with a rubber spatula if needed, until you have a paste. Clean out the skillet you used earlier and heat the remaining 1 tablespoon oil over medium-high heat. When hot, put in the mustard seeds. As soon as they pop, a matter of seconds, put in the curry leaves. Five seconds later, add the paste from the blender, the coconut milk, and the salt. Bring to a simmer. Simmer gently for five minutes. Gently slip the hard boiled eggs, cut sides up, into the sauce and simmer gently for five minutes, spooning the sauce over the eggs if needed. Scatter cilantro over the top before serving. Serves 6.

Combine in blender and mix until well pureed: 1 can of black beans (drained and rinsed) 1 egg 1 Tbsp pure vanilla extract 1/2 tsp salt 6 Tbsp margarine In a separate bowl, combine: 6 Tbsp cocoa powder 1 tsp baking powder 1/2 tsp baking soda Add to blender and pulse until just combined. Beat until light and fluffy: 3 eggs Once eggs are fluffy, slowly add, still beating: 3/4 cups sugar Add bean puree mixture to eggs/sugar and mix until just combined. Put into a 9x9 pan and bake for 20 minutes (may need longer! Cake should be set and not jiggly when done).

3 Tbsp olive oil 1 large eggplant thinly sliced 2 onions, thinly sliced 2 garlic cloves chopped or minced 2 large (or 4 small) potatoes thinly sliced 3 tomatoes thinly sliced 6 zucchini thinly sliced (or ~half of a large zucchini) salt and pepper 1 tsp dried oregano 1/2 cup bouillon Cover eggplant in salt for 20 minutes, rinse and pat dry Heat 1 Tbsp oil and add eggplant, onion and garlic and saute for 5-7 minutes or until softened. Spread the eggplant/onion mixture in the bottom of a 9x13 glass baking dish. In a separate bowl mix the potatoes, tomatoes, zucchini, salt, pepper, and oregano. Put on top of the eggplant/onion. Pour water or broth on top and drizzle 2 Tbsp oil over the top. Bake in 400 degrees F for 45 minutes. ➤ This turned out REALLY tasty omg. Though between prep time and cooking time it takes nearly 1.5 hrs to make, and also doesn't have any protein in it. So eat protein (eg eggs or sth) as a snack while in the early stages of cooking to tide you over till it's actually done and you can eat it. Recipe makes enough for two meals for me.

1 huge zucchini, sliced into 1/2 inch rounds 15 oz can tomato sauce, low sodiumchar- (works with canned diced tomatoes) 2 tbsp balsamic vinegar 2 oz Parmesan cheese, grated 3/4 tsp salt Ground black pepper, to taste oil, for frying Preheat large cast iron skillet on medium heat and swirl oil to coat. Panfry zucchini slices in batches until browned a bit on each side and transfer to a platter. In the meanwhile, preheat oven to 425 degrees F. To a can of tomato sauce, add balsamic vinegar, salt and pepper; stir carefully to mix. Using the same skillet layer the dish in 3 layers - zucchini topped with tomato sauce and sprinkled with Parmesan cheese, reserving more sauce and cheese for the top layer. Bake on the lower rack uncovered for 20 minutes. ➤ if making with the kind of parmesan that comes in a cardboard can and is a sort of powdery texture, use less than called for. I put in about half a cup and that was way too much, probably a quarter cup of that stuff would be sufficient.

Fry up an onion with a bunch of garlic. Add 3 grated carrots and fry a little longer. Add 1 can chickpeas, chopped potatoes a little less in volume than a can of chickpeas, just enough water to cook it in, and some bouillon. Cook till potatoes are done, with lid on. Add enough milk to make it soupy, a generous quantity of chopped fresh dill, and a bunch of fresh-ground pepper. Sufficient for two meals for me.

1 large carrot, peeled, cut into strips 1/8th-inch square and 3 inches long (about 2 cups) 1 medium daikon radish, peeled, cut into strips 1/8th-inch square and 3 inches long (about 2 cups) 1/4 cup sugar 1 tablespoon kosher salt 1 cup water 1/2 cup rice wine vinegar Combine carrots, radish, sugar, and salt in a large bowl. Using fingertips, massage salt and sugar into vegetables until dissolved. Add water and rice vinegar. Pack vegetables into a quart-sized mason jar. Pickles can be used immediately, or for best results, seal jar and refrigerate at least overnight and up to 1 week.

M made this, not me, but it was delicious so I'm saving the recipe For the Marinated Pork: 1 teaspoon baking soda 1 1/2 pounds (680g) thin-cut pork chops, preferably from the blade end, or boneless country-style pork ribs, cut into 1/4-inch strips (see note) 3 stalks lemongrass, white and light green parts only, thinly sliced (about 1 ounce; 30g after trimming) 3 tablespoons shallot (from 1 large shallot), roughly chopped (about 5 ounces; 130g) 4 medium cloves garlic, roughly chopped (about 3/4 ounce; 20g) 1/3 cup palm or light brown sugar (about 3 ounces; 85g) 1/3 cup (80ml) Asian fish sauce 2 tablespoons (30ml) soy sauce 1 teaspoon (2g) cornstarch 2 tablespoons (30ml) vegetable oil For Serving: 1 (14-ounce) package rice vermicelli, soaked in hot water, drained, and chilled (according to package directions) 1/4 cup (6g) coarsely chopped fresh mint and/or perilla (shiso) leaves 1/4 cup (6g) cilantro leaves and tender stems 1 cup thinly sliced Persian cucumbers (about 4 cucumbers; 100g) Pickled Daikon and Carrots 1/2 cup (3 ounces) crushed unsalted peanuts Nuoc Cham (Vietnamese dipping sauce) Lime wedges In a large zipper-lock bag, combine baking soda with 1/2 cup (120ml) water and swish until baking soda is dissolved. Add pork, press out air, and seal bag. Refrigerate for 15 minutes. Drain pork, rinse under cold running water, and pat dry. Rinse zipper-lock bag and reserve. Meanwhile, if using a mortar and pestle, crush lemongrass, shallot, garlic, and palm sugar to form a rough paste. If using a food processor, combine lemongrass, shallot, garlic, and palm sugar and pulse, scraping down sides, to form a rough paste. Transfer paste to a bowl and whisk in fish sauce, soy sauce, cornstarch, and vegetable oil. Add pork, tossing to coat. Transfer pork to reserved zipper-lock bag, press out air, and seal. Marinate at room temperature, turning pork once or twice, for 30 minutes. Alternatively, refrigerate up to 12 hours. Grill pork directly over high heat, turning frequently and shifting to cooler side of grill if there are excessive flare-ups, until pork is charred and just cooked through, 3 to 4 minutes total. Fill serving bowls with chilled noodles, then top with pork, herbs, cucumber, pickled carrot and daikon, and peanuts. Drizzle everything with nuoc cham and serve with lime wedges.

vegetable oil 1 large onion 2 cloves garlic 1 1/2 teaspoons ginger 1 1/2 teaspoons ground cumin 1 1/2 teaspoons ground coriander 1/2 teaspoon ground cinnamon 1 pinch ground cloves 1 pinch cayenne pepper 1 can tomato paste (or one can diced tomatoes) generous amounts of sweet potato 1 can chickpeas water sufficient to make soupy bouillon ~4 tbsp peanut butter I think I made enough changes from the linked recipe that this no longer counts as the same recipe but whatever, I feel the need to credit it with what I did take from it

1 onion approximately 5-600g carrots (aka lots) 1 very large potato 1 cup red lentils sufficient water for the above some bouillon generous quantities of powdered coconut milk curry powder some garlic powder I don't THINK I'm forgetting any other ingredients I threw in but I might be wrong. Makes a remarkably tasty soup. I always forget what a huge impact coconut milk has on things.