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.