Heat a large pan over medium heat. Once the pan is hot, add the oil, onion, and minced garlic. Stir and cook for 1-2 minutes until the onions are soft. Add a splash of hot water to deglaze the pan.
Then add the sliced red pepper, zucchini, and a pinch of salt. Continue to cook until they become soft.
Add the dry red lentils and dried rosemary. Cook for about 30 seconds.
Then add in the vegetable stock, tomato paste, black pepper, and nutritional yeast. Stir to combine and cook for about 15 minutes until the lentils absorb the liquid and the whole mixture becomes creamy.
Add the coconut milk, liquid amino, and coconut amino. Mix to combine. Taste to add more salt or black pepper if preferred. Serve with warm rice. Enjoy!