Servings: 6

Ingredients

  • 4 cups dried red or orange lentils
  • 5 medium Roma tomatoes
  • 3 medium red bell peppers
  • 2 small habanero peppers
  • 1 medium onion, diced
  • 1 cup mushroom broth
  • 1 cup dried shrimp
  • 1 cup olive oil or palm oil
  • 1 tablespoon curry powder
  • 1 tablespoon thyme
  • 1 tablespoon ground turmeric
  • 1 tablespoon paprika
  • 1 tablespoon ground basil
  • 1 tablespoon Himalayan sea salt

Step 1

Soak the lentils in water for 30 minutes.

Step 2

Blend the tomatoes, peppers, and onions together.

Step 3

Pour the mixture along with the mushroom broth into a large bowl and set aside.

Step 4

After 30 minutes, rinse the lentils and blend separately.

Step 5

Thoroughly mix the lentils, mushroom broth, tomatoes, peppers, and onions.

Step 6

Add the shrimp, oil, spices, and salt and continue to mix.

Step 7

Pour the mixture in a large oven-safe glass dish.

Step 8

Bake for 1 hour at 350°F.

Step 9

Serve with garri (cassava dried grains soaked in cold water), bread, jollof rice, or fried rice.