I’m looking forward to trying this this week.
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Looks great. Sadly I can’t eat lentils. Wonder what I could sub in.
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Dried chickpeas would probably work, but you’d have to soak them first. In fact, probably any pulse/legume would be a suitable sub.
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I made the peanut satay, but since I had some spare rib trimmings (made St. Louis ribs from a rack of spares) I really wanted to use up, I made peanut pork satay instead. It was good, but I think in the future I’ll add a glug of fish sauce for some salt and savoriness, and also add some potatoes, onions, and carrots and make it into a stew.
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Love the idea of fish sauce …
Just credit that as an “inspired by”. When you swap out the protein, add many veggies and change-up the seasoning/spices you get to count it as your own original. 
If your budget allows, use the supermarket salad bar to prep your ingredients. Even on a limited basis: if your recipe uses a small amount of something you rarely buy, it may be more economical than, for example, having to purchase a whole bunch of celery nobody will finish.
I didn’t care for this all that much.
I’m happy to report that our freezer stash of slow cooker leftovers (as well as Trader Joe’s stuff to supplement) got us through a week of illness and exhaustion! @GretchenS you called this one- this new skill definitely came in handy!!
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So sorry to hear you were sick, hope you are on the road to recovery, and glad you had the wherewithal to get through it without starving!
