Marinated Champignons with Lentils and Cashew Sauce

• 2 cups Mushrooms
• 3 Tablespoons Soy Sauce
• 3 Tablespoons Maize Oil
• 1 pinch Ground Pepper
• 1 pinch Turmeric
• 3 Tablespoons Apple Vinegar
• 2 cups Water
• 2 cups Green Lentils
• 1 cup Soaked Cashews
• 3 cloves Garlic
• 1 Tablespoon Lemon Juice
• 1 pinch Salt
• Water (as Needed)
• 1 bunch Green Onions

1. Marinade: Rinse and chop the mushrooms , then put them in a bowl.
2. Prepare the marinade using the remaining ingredients and pour it over the mushrooms.
3. Place the bowl in the fridge for at least 4 hours so all the flavors will blend together (it is best to marinate for 8-12 hours).
4. Lentils with cashew sauce: Rinse the lentils and cover them with water.
5. Let them soak for about 4 hours.
6. Its not completely necessary but I find that they cook faster and are better for digestion.
7. Boil the lentils in a large pot for about 15 minutes, or 30 minutes if it wasnt previously soaked.
8. Rinse the cashews and place them in a blender.
9. Place the garlic in the blender also (you can peel it off or not, the peel is very rich in vitamins).
10. Add the lemon juice, salt and water as needed.
11. Blend all together until you get a smooth consistency.
12. Blend the sauce with the boiled lentils and sprinkle on top some fresh chopped green onions.
13. Place alongside the marinated mushrooms.
14. Serve immediately.

mushrooms, soy sauce, maize oil, ground pepper, turmeric, apple vinegar, water, green lentils, cashews, garlic, lemon juice, salt, water, green onions

Taken from tastykitchen.com/recipes/main-courses/marinated-champignons-with-lentils-and-cashew-sauce/ (may not work)