Ingredients

The following ingredients have 4 Servings
  • 2 Tbsp olive oil ((if oil-free, sub twice as much water))
  • 2 cups diced white or yellow onion ((1 medium onion yields ~2 cups or 320 g))
  • 1/2 medium red bell pepper, finely chopped
  • 1 ½ cups roughly chopped shiitake mushrooms ((3 ounces yield ~ 1 ½ cups // or sub cremini mushrooms))
  • 1 ½ Tbsp minced garlic ((~4 cloves))
  • 1 Tbsp coconut aminos ((for depth of flavor))
  • 2 (15-oz.) cans brown lentils, rinsed and drained ((2 cans yield ~2 ½ cups cooked lentils))
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1 pinch ground cayenne ((optional // for heat))
  • 1/4 tsp each sea salt and black pepper ((plus more to taste))
  • 1 (8-oz.) can tomato sauce ((or sub tomato passata))
  • 3/4 cup water
  • 1/2 cup roughly chopped pimento-stuffed green olives ((or other green olives in brine))
  • 1/4 cup roughly chopped raisins ((optional // or sub dried currants or sultanas))
  • Freshly chopped cilantro
  • Roasted plantains
  • White (or brown rice)

Instruction

  • Heat a large-rimmed skillet, pot, or Dutch oven over medium heat. Once hot, add oil, onion, and bell pepper and sauté, stirring frequently, for 3-4 minutes.
  • Add the mushrooms, stir, and sauté for 2 minutes. Then add garlic and coconut aminos and sauté for 4-5 minutes, stirring occasionally, until the mushrooms are golden brown. Turn down heat if browning too quickly.
  • Then add drained lentils, oregano, cumin, cayenne (optional), salt and pepper, tomato sauce, water, olives, and raisins (optional). Stir to combine and simmer (covered) for 10-15 minutes, stirring occasionally, to develop flavors.
  • Remove the lid and cook for 1-2 minutes, stirring frequently, to thicken. Taste and adjust flavors as needed, adding more cumin for smokiness, olives for saltiness/tanginess, raisins for sweetness, or cayenne for heat.
  • We love serving this with roasted plantains, rice (white or brown), and cilantro. Enjoy!
  • Leftovers keep well stored in the refrigerator for 3-4 days or in the freezer for up to 1 month. Reheat on the stovetop or in the microwave until warmed throughout.