Spicy Red Lentils

Cooking Label
Makes about 4 cups
• 3 Tbsp Pasolivo Red Jalapeno Olive Oil
• 2 1/2 fresh jalapeno, finely chopped
• 1 cup onion, chopped small
• 1 tsp Pasolivo Kosher Flake Sea Salt
• 1/2 cup red bell pepper, chopped small
• 1/2 cup yellow bell pepper, chopped small
• 1 cup red lentils
• 2 1/2 cups veggie broth
• 8 oz tomato sauce
• 4 Tbsp tomato paste
• 3 Tbsp Pasolivo Smokey Spice Blend
• 1 Tbsp Pasolivo Sugar Kissed Jalapeno Mustard
• 1 Tbsp maple syrup
Warm Pasolivo Red Jalapeno Olive Oil in a large skillet over medium heat. Add onions, jalapenos, and Pasolivo Kosher Flake Sea Salt. Saute 5-7 minutes, until onion is translucent. Add lentils and cook 1 minute. Then add red and yellow peppers. Add broth and bring to simmer. Then cover and cook 10 minutes, until liquid is almost absorbed. Stir in the remaining ingredients and simmer until lentils are tender. Serve as is, or with rice or pasta, and drizzle with Pasolivo Red Jalapeno Olive Oil.

A warm, comforting plant-based dish that can be made ahead of time and enjoyed throughout the week.  If you love a smokey, spicy sauce with a touch of sweet from the Sugar Kissed Jalapeño Mustard and maple syrup, you’ll love this dish.

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