No-Fuss Sundown
Stew

Start Here…ideal for first-timers and effortless everyday cooking.

Easy, reliable, no overthinking.

Before you cook

5' Prep Time
20-25' Cook Time
4 Number of meals
Refrigerate after cooking. Freezer-friendly.
GET SUNDOWN
A bowl of no-fuss Sundown Mix stew swirled with yoghurt, with coriander, roasted sweet potato and toasted sesame alongside

Ingredients:

  1. 1-2 TbSp Oil / Butter / Ghee
  2. Vegetables of choice (zucchini, spinach, carrots, peas, etc.)
  3. Water

1. Sauté the Base

Heat your favorite oil, butter, or ghee in a deep pot. Sauté your vegetables of choice until slightly softened. You can also use a chopped medium/large tomato or ½ cup tomato puree.

2. Add the Lentil Mix

Pour contents of the pack into the vegetable base. Sauté on low to medium heat for 2–3 minutes to gently roast the spices and unlock their aroma. If cooking half pack, simply reduce amount of water in half.

3. Add Water & Cook

See chart below for water. Start with the lower end of the suggested water amount and add more if needed. Cover and cook (medium-high heat works well) until the lentils are soft, not mushy – they should be well blended.

Cooking Method Minutes Water
Lidded Pot/ Dutch Oven 20-25 7-9 Cups
Pressure/rice cooker, Instant Pot 10-12 6-8 Cups

Optionally, garnish w/ lime juice or butter.

Coconut Cream Bowl
with Crispy Tofu

Not your first rodeo? Want more from your pack? This one’s for you.

Built for those who know their way around the kitchen.

Before you cook

15' Prep Time
60' Cook Time
4 Number of meals
Refrigerate after cooking. Freezer-friendly.
GET SUNDOWN
A bowl of one-pot chicken and lentils, topped with crushed peanuts and coriander

Ingredients:

  1. 1 tablespoon olive oil
  2. 1 cup Sundown Mix
  3. 3½–4 cups water
  4. 1 cup coconut cream
  5. Salt, to taste

Crispy Tofu

  1. 14 oz extra-firm tofu, pressed and cubed
  2. 1 tablespoon soy sauce
  3. 1 tablespoon apple cider vinegar
  4. ½ teaspoon smoked paprika
  5. 2 tablespoons cornstarch
  6. 2 tablespoons neutral oil

To Finish

  1. Lime wedges
  2. Cilantro
  3. Chopped peanuts

1.Heat one tablespoon of oil in a saucepan over medium heat. Add the Sundown Mix and toast for 60–90 seconds until fragrant. Add the water and bring the mixture to a simmer. Cook, stirring occasionally, until tender and porridge-like, 35–40 minutes.

2.Stir in coconut cream and season lightly with salt.

3.Meanwhile, toss tofu with soy sauce, vinegar, and paprika. Sprinkle with cornstarch and toss until evenly coated.

4.Heat oil in a large nonstick skillet over medium-high heat. Cook tofu until deeply crisped on all sides, 8–10 minutes.

5.Serve lentils warm topped with crispy tofu, lime juice, cilantro, and peanuts.