Smoky Peruvian-Style Red Lentil Pilaf Vegetable “Arroz” Chaufa


  • 1 package Tolerant Smoky Peruvian-Style Red Lentil Pilaf
  • 2 tablespoons olive oil, divided (1 tablespoon if omitting egg)
  • 2 large eggs, well-beaten (optional)
  • ½ red bell pepper, seeded and diced
  • 4 green onions, cut into 1” lengths
  • 1½ cups snow peas
  • 1 tablespoon shoyu or coconut aminos


  1. Cook Tolerant Smoky Peruvian-Style Red Lentil Pilaf, according to package directions. Set aside.
  2. If using optional eggs, in a large nonstick skillet heat 1 tablespoon oil over medium heat. Add eggs and cook, stirring occasionally, until scrambled. Transfer eggs to a small bowl and set aside.
  3. Add 1 tablespoon oil, bell pepper, green onion, and peas to skillet and saute until tender, 6-8 minutes.
  4. Add cooked pilaf and scrambled eggs, if using, and shoyu or coconut aminos and toss everything together.
  5. Serve immediately.
  6. Enjoy!