Smashed Red Lentils


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


*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.