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Ingredients: 1 cup red lentils–dry 1 small red onion–diced 1 anaheim pepper–diced 2 cloves garlic–minced 1 tablespoon sofrito (Goya or homemade) 4 tablespoons olive oil 1/2 cup coconut milk 1 cup vegetable broth 1/4 teaspoon fennel seed 1/8 teaspoon celery seed salt/black pepper Method: *Heat olive oil in a medium sauce pan over medium heat. Add onion, anaheim pepper, a large pinch of salt and a few grinds of black pepper. Sweat the onions and peppers for about 7 minutes or until barely soft. Add garlic, sofrito, fennel seeds, and celery seeds. Mix. Cook 1-2 minutes.
*Add dry lentils to saucepan, along with the coconut milk and vegetable broth. Stir to combine. Bring the mixture to a boil and then drop the heat to low. Simmer 25-30 minutes. Smash mixture until it has the consistency of mashed potatoes . Serve with fresh herbs. |