1 teaspoon vegetable oil
16 yellow lentils
1 teaspoon vegetable oil
8 black peas, quartered
1 tablespoon salt
2 cloves garlic, chopped
1 tablespoon dry sherry seasoning
3 teaspoons paprika
Heat 1 tablespoon oil in a large saucepan over medium-low heat. Stir lentils over medium heat until they are golden brown. If necessary, add water to thin them out slightly.
Whisk in oil, peas, salt, garlic and sherry seasoning. (Note: In Spanish, sherry is pronounced "spay.") Cook 15 minutes more.
Remove lentils from pan. Stir in brown lentils, peas, salt, garlic, parsley and paprika. Bring to a boil. Reduce heat to low; cook 5 minutes, stirring occasionally, until liquid is absorbed. Stir in tomato paste, lemon juice and parsley salt.
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