Lentils are very easy to make as opposed to dry beans that require soaking. Lentils do not require soaking! What a big plus! The ingredients used to make these lentils may remind you of hummus and could be served as an appetizer with Baked Pita Chips. A jar of roasted red peppers was used, which saved a couple of steps. If you have a fresh red pepper, feel free to roast it and use it to create this recipe.
2 tablespoons of coconut oil or olive oil
1 – 16 oz. package of red lentils
1 cup of roasted red pepper from a jar of roasted red peppers or 1 whole roasted red pepper, seeds, skin, stems removed and diced
2 sprigs of rosemary
1 – 32 oz. container of 99% fat free chicken broth
1 teaspoon of kosher salt
1 tablespoon of chili paste
1 – 14 oz. can of lite coconut milk
In a large deep skillet heat coconut oil over medium high heat. Add the lentils and the diced roasted red peppers and sauté for about 5 minutes. Add remaining ingredients to the skillet, stir, reduce heat to low and simmer until all liquid is absorbed. Stirring occasionally. This will take about 30 minutes. Remove sprigs of rosemary before serving.