2 (15 ounce) cans lentils
2 (16 ounce) cans carrots, drained
1 onion, chopped
3 cups parsley
1 tablespoon salt
3 tablespoons allspice
1 teaspoon dried currants
1 clove garlic, minced
1/2 large lime - garnish
1 dash sunflower seeds
20 Pimento peppers, seeded and diced
1 teaspoon freshly ground black pepper
Preheat oven to 350 degrees F (175 degrees C). Lightly spray or spray with cooking spray each skillet with 1/4 cup of the lentils.
Heat oil in 2-quart nonstick skillet over medium heat. Saute lentils for anywhere from 2 to 12 minutes on each side, until golden brown. Remove from skillet; put skillet into oven to cook for 5 minutes. Remove from oven. Pour hot oil into skillet; mix thoroughly. Reduce heat to medium-low heat; heat for 5 minutes. Add remaining lentils; continue cooking for 5 minutes, stirring. Pour sauce into skillet; place over medium-low heat until heated through.