I've been wanting to make a rendition of this dish since I saw something similar on "Diners Drive Ins and Dives" when Guy Fieri visited The Tin Shed in Portland, Oregon. One of the dishes highlighted was the Baby Beluga, which uses black lentils in a yellow curry sauce over jasmine rice and seasonal greens. Since I live about 3000 miles from The Tin Shed, I decided to make my own version until I can make it out to Portland someday. I literally threw this together without much planning so I'll try to remember what the heck I put in it.
8 oz mushrooms, sliced
Jasmine rice, cooked
1 can lite coconut milk
1 tsp minced garlic
1 1/2 T yellow curry powder
1 T tamari or soy sauce
2 tsp sugar
1 small onion, diced
1 can black lentils, drained and rinsed (these were hard to find at first but I discovered my grocery store carries Westbrae organic brand)
1 sweet potato, diced and steamed (not pictured above, because I didn't feel like cooking one)
Fresh chopped basil (not pictured above because I forgot even though it was right in front of my face)
Mixed greens or spinach, kale or any green you like or whatever's in season
Chopped raw cashews or peanuts
Few slices of avocado
Saute the diced onion in a medium sized pot with some water until the onion is translucent. Add garlic and saute another minute.
Saute the sliced mushrooms in a skillet with some water till softened.
Add the curry powder, tamari or soy sauce, and sugar to the onion mixture and mix. Stir in the coconut milk. Bring to a boil, then lower to simmer. Add the lentils. Stir occasionally till this thickens a bit, then remove from heat.
Build your plate:
Greens on the bottom, cooked rice on top of that, lentils and sauce over that. Top with mushrooms, chopped basil, raisins, cashews or peanuts and avocado.
Omit what you don't like and totally make this your own. One thing I forgot to add to my own dish was a diced cooked sweet potato, which is listed in The Tin Shed's menu on their website.
Another idea I had is to steam or saute the greens in vegetable broth or water with lemon juice and minced garlic, and instead put the rice first on the plate followed by the sauteed greens, followed by everything else.
This was really quite good for my first time making it. I'm sure with practice things can only get better. Enjoy!