I have no idea why I don’t cook lentils more often. I mean I love legumes. And, lentils have all the other wonderful attributes of their bean and pea cousins. Low in fat, no cholesterol, high in folate, potassium, iron and magnesium. They also have the good fats and what we love, fiber, both soluble and insoluble fiber. What I love even more about this skillet of thick red lentil soup & red peppers is that it can be served in a bistro like plate or shallow bowl. I love my lentils thick and creamy. Almost like oatmeal. Just seems like I’m eating something more substantial.
Now, there are really only four ingredients in this recipe. Not counting salt, pepper and the garnishing, which isn’t complicated at all. So, this recipe is super easy. You just have to stick with it as it’s cooking. check on it cuz you don’t want those lentils to burn. In under and hour, you’re gonna have a plate of good tasty tender red lentils that can be a starter or the main meal.
The primary seasoning in the lentils is the Mrs. Dash Beef Stew Seasoning mixture. You might be thinking, beef stew seasoning? Well, hang with me. I’ll explain why. First of all, you’re getting huge flavor from this seasoning. It’s reasonably priced. And, it’s Kosher certified. It has a long shelf life. And, it’s salt-free. It serves as a thickening agent for the lentils, and it adds robust dimensions of flavor. If you want your lentils more ‘spicy’ then throw in some hot sauce or red chili flakes. Next time you’re picking up dried beans, throw in a bag of lentils. They cook in a flash, and are simply divine!