3 bell peppers (red, orange, or yellow) cut in half
1 yellow onion chopped roughly
4-6 cloves of garlic
Oil of choice (I use Spectrum Naturals Organic Coconut Spray Oil *affiliate link)Salt and pepper to taste
1 1/2 cups red lentils
1 tsp smoked paprika
veg bouillon/ salt to taste
1/2 cup raw cashews (or cashew pieces, must cheaper)
Begin by preheating the oven to 400 degrees while you chop the vegetables. Put parchment paper on a baking sheet and then spray or spread oil on it. Place the cut peppers, onion, and garlic on it and spray another layer on top (or drizzle if you use a different oil) and salt and pepper. Place in oven.
|Take Instagram picture of your peppers.|
While that's cooking, place lentils and water and paprika in a pot with 4 cups water or vegetable broth. I didn't have any broth/bouillon tonight, so I just added a bit of garlic salt.
|With supervision, stirring is a great job for the little.|
Bring to a bowl and then turn down to simmer until the lentils are soft. You might think you don't have enough water, but it's okay. When it's done, it should look like this.
The lentils take about 15 minutes, so that's a good time to turn your roasting veggies.
The finished product is smooth and thick almost like a runny hummus. It's hearty and delicious and so good for you.
Oh, you should add turmeric, that would give it extra healthiness. I should have done that too! Darn. Next time.