60ounce canned brown lentil15 oz, drained and rinsed
2teaspoondried oregano
1teaspoonground cumin
2pinchcayenne pepper
1/2teaspoonsea salt
1/2teaspoonfreshly ground black pepper
16ouncecanned tomato sauce
1 1/2cupwater
1cuppimento-stuffed green oliveroughly chopped
1/2cupraisinsroughly chopped
For Serving (optional)
1bunchfresh cilantro chopped
2 1/2cuplong grain white riceor brown rice
Instructions
Cook rice according to package directions if using.
Heat a large-rimmed skillet, pot, or dutch oven over medium heat. Once hot, add oil, onion, and bell pepper and saute, stirring frequently, for 3-4 minutes.
Add the mushrooms, stir, and saute for 2 minutes. Then add garlic and coconut aminos and saute 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.
Serve with optional rice and garnish with cilantro.
Notes
Recipe loosely adapted from Immaculate Bites and Chef Zee Cooks
Nutrition information is a rough estimate calculated without optional ingredients.
Reheating Instructions
Heat in the microwave or on the stovetop until heated through.