Kasey’s Lentils

Kasey's Lentils

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  • 2 tbsp extra-virgin olive oil
  • pinch of red pepper flakes
  • 1 shallot, diced
  • 1 clove of garlic, minced
  • 3 tomatoes, chopped
  • 2 cups lentils
  • 1/4 cup vegetable broth
  • sea salt and ground black pepper to taste


  1. Heat olive oil and red pepper flakes in a medium sauce pan. Add shallots and garlic and sauté until translucent. Add chopped tomatoes and cook until tender. Add lentils and vegetable broth. Season with salt and pepper. Bring to a boil. Lower to simmer and cook until tender, about 20 minutes. Season to taste with more salt and pepper, if necessary.

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