There are many reasons to love lentils. They are filling, full of fiber, nutritious, inexpensive, and absorb spices well like rice or pasta.
Lentils are a good substitute for folks who love beans but do not get love from beans (aka discomfort, bloating and flatulence after a bean meal). SS falls into this category of people, so a few times a month, A meal of lentils graces our table.
Today’s lentils were on a different level of deliciousness. Yum…
With red lentils… (such colorful and fun seeds), drippings from roast periperi chicken, and fresh herbs, these lentils were off to a great start.
I put in more water than usual, so it turned out with a more porridgy consistency that can be enjoyed with rice, yam, fried plantains, or any starch of choice.
Top off with fresh chopped green bell peppers for a crunch!
- 2½ cups of lentils
- 1 cup of water
- ¼ cup roast periperi chicken drippings
- ½ cup tomato sauce (i used POMI)
- 1 tbsp cayenne
- 7 springs of fresh rosemary
- 1 tsp turmeric
- 1 tbsp thyme
- t tsp dill weed
- 1 tsp garlic
- 1tbsp salt
- 1 tsp liquid smoke
- 1 medium red onion (chopped)
- 1 cup cooked minced turkey (left over from the HT flat bread)
- 2 tbsp canola oil
- 1 large green bell pepper (chopped)
- Wash the lentils thoroughly.
- Add all ingredients into a pot.
- Stir and cook on medium heat for about 20 minutes or until lentils are soft and mushy.
- Stir again
- Turn of heat and serve.
- Enjoy!!
Oya Come Chop. 🙂
this looks soo good! wish i could place an order