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Mix all liquid ingredients together in a bowl, add 15 g (1 tbsp) of peanut butter and stir until dissolved.
Stir in 8 g (1 tbsp) of arrowroot starch (to help thicken sauce).
Add 4 g (2 tsp) of chili pepper flakes, 3 minced garlic cloves and roughly the garlic equivalent of minced ginger root.
Rinse 100 g of brown lentils. Transfer rinsed lentils to a pot and add 350 ml of vegetable bouillon.
Bring water to a rapid simmer, then reduce heat to medium.
Simmer uncovered. After 10 minutes add 1 chopped carrot. Cut ~4 cm of daikon, chopped into small pieces and add to the pot.
Let mixture simmer for an additional 10-20 minutes, add extra water as needed. If lentils are tender, they are ready. Strain lentils and return them to the pot.
Pour sauce onto lentils, mix well. Serve into two bowls with some chives. Eat wrapped in salad or cabbage leaves, or with crackers.