Maple-Sriracha Lentils

maple-siracha-lentils Hi, again. I’m back after a short posting hiatus. I figured I needed to post something if only so that my parents don’t think I died. I’ve done plenty of writing over the past few days, but not about food; it’s mostly been commentaries on ancient elegiac and epic poetry, and I figured no one wants to read that(I don’t even really want to read that). And cooking? Oh, cooking. Well, there’s plenty of time for that now. This might be an unpopular opinion, but I really don’t like sriracha sauce—at least not on its own. It’s far too spicy for me; even just thinking about pouring large amounts of it over food makes jump back. I do, however, love the flavor it adds to sauces with a little sweetness to balance the heat. I’ve made this sauce with maple syrup and soy sauce a few times lately and poured it over everything: Lentils, quinoa, eggs—there’s no bad combination. maple-siracha-lentils-vertical If you’re a sriracha fan, I’m sure you’ll love this. Even if you’re not a sriracha fan, give it a shot and you might just be surprised how much you like it. Maple-Sriracha Lentils Prep time: 5 minutes Cook time: 40 minutes Ingredients(Makes 4 servings):
  • 1 cup dry lentils
  • 3 cups water
  • 3 Tablespoons maple syrup
  • 3 Tablespoons soy sauce
  • 1 1/2 Tablespoons sriracha sauce



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