Preheat Dutch oven or medium-sized pan over medium-low heat, for 3 minutes.

Add the oil, onion and jalapeño, stirring sporadically for 3-5 minutes until lightly caramelized and tender.

Stir in the garlic for one minute, then add the Fry’s Pea Protein Grounds, cooking for 5 minutes until hot and steamy.

Next add the tomato paste and brown sugar, stirring until sugar completely dissolves into a tomato sauce.

At this point, add both canned and fresh tomatoes, balsamic, water and spices, then simmer for 15 minutes until thickened. Finally, stir in the lentils, until heated through and season with salt and pepper before serving.