Preheat oven to 425 degrees. Examine, sort, and rinse dried lentils to make sure there are only lentils in your dish. In a large pot add lentils and enough hot water to generously cover the lentils. Cover and cook lentils about 20-25 minutes or until al dente. Drain.
Combine cooked lentils with 1 tablespoon oil and chipotle paste, and place in a large cast iron skillet. Roast at 425 degrees for 10 minutes. Carefully remove skillet from oven and add broccoli. Return lentils and broccoli to the oven and roast an additional 10 minutes, or until lentils are lightly crisp. Set roasted lentils and broccoli aside.
In a large skillet, heat remaining 2 tablespoons oil over medium-high heat. Add onion, and cook, until onion starts to brown and caramelize, about 15 minutes. Add sausage to onion, and stir occasionally, until sausage is browned, about 3 minutes. Add lentil mixture, broth, salt, pepper, thyme and oregano leaves. Heat through.
Divide among serving bowls. Sprinkle each serving with Parmesan cheese, and sprinkle with crushed red pepper, if desired.
Please note that the nutrition analysis is using a pork/beef sausage for the breakdown. Amounts will vary on this recipe based on what sausage you use.
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