Veggies and Lentils in Peanut Sauce

For the peanut or almond sauce:

• 4 tbsp or more peanut butter or almond butter I usually use almond butter
• 2 inch piece of fresh ginger coarsely chopped
• 2 cloves of garlic
• 1 tablespoon soy sauce or use coconut aminos to make soy-free
• 1 to 2 tsp lime juice
• zest of 1/2 a kaffir lime or regular lime
• 2 tbsp chopped cilantro
• 1/4 tsp tamarind concentrate optional
• 2 to 3 teaspoons Sriracha sauce or asian chili sauce to taste
• 1/4 tsp or more cayenne
• 1/4 tsp salt
• 1 Tbsp or more sugar
• 1/2 tsp sesame oil
• 1 cup coconut milk

For the lentils:

• 1/2 cup masoor dal, quick cooking split lentils washed and drained
• 1.5 cups water

For the Veggies:

• 2 tsp oil
• 1/3 cup sliced red or white onion
• 1/2 cup thinly sliced red bell pepper
• 1/4 cup sliced carrots
• half a zucchini thinly sliced
• 1 Tbsp fresh basil sliced