Creamy Salsa Verde Lentils

Salsa Verde:

1. Add tomatillos & serranos to a pot. Cover with water and bring to a boil. Boil for 6-7 minutes or until the tomatillos have darkened.
2. Add the tomatillos and serranos to a blender along with onion, garlic, cilantro and a good pinch of salt. Blend on high till smooth.
3. Store in a glass jar sealed tight in the fridge; lasts up to 8 days.

Creamy Lentils:

1. If you're making lentils from scratch, prepare them according to the directions on the package (should take about 20 minutes). If making the salsa, prepare it as well.
2. To a large pan over medium heat, add olive oil. Add in onion and sauté for 3 minutes, then add in minced garlic and sauté for another 2 minutes. Season with a pinch of salt and pepper.
3. Add in the cooked lentils followed by one can of coconut milk. Simmer on medium/low heat for 8-10 minutes until the coconut milk has thickened.
4. Add in a cup of salsa verde as well as half of the second can of coconut milk. Mix and simmer for 7-10 minutes until thickened. Slowly add in additional leftover coconut milk to reach desired consistency.
5. Serve as is with tortilla or sourdough bread. Optionally top with crispy oyster mushrooms!