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Picadillo Lentil Stew with Peppers and Green Olives
  • 1 1/2 cups dried brown or green lentils, rinsed and picked over
  • 4 tsp. minced garlic
  • 3/4 tsp. salt
  • 1 T olive oil
  • 1 onion, finely chopped
  • 1 medium red bell pepper, diced medium
  • 1 T ground chile power (see notes)
  • 1 tsp. dried oregano
  • one 8 oz. can tomato sauce
  • one 14.5 oz. can petite diced tomatoes, not drained
  • 2 tsp. cocoa powder
  • 2 tsp. granulated Monkfruit sweetener (see notes)
  • 1 cup diced green olives
  • 1 cup or more lentil cooking water
  • 1 T Green Tabasco Sauce, plus more for serving if desired
  • 2 T green olive brine
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