Would
recommend thickening the sauce otherwise it goes right through the lentils and you are left with a very watery puddle that is hard to enjoy, and believe me the juice is wonderful tasting!
Also
recommend thickening the sauce.
Not exact matches
However, if you have tapioca or arrowroot flour / starch on hand I'd highly
recommend those for
thickening sauces instead.
I highly
recommend investing in some white bean flour, because it is so much healthier for you than refined grain flours, and it works really well to
thicken sauces and soups.
For example when
thickening stir - fry
sauces, basic white
sauces and soups, I can
recommend that you try to use tapioca starch or arrowroot starch (mix it with a little cool water or rice milk first before adding it to
sauces).