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Rinse split red lentils and soak in water for 15mins to swell.
Cook 1 large diced shallot in oil over medium-high heat until soft.
Add in 5 cloves of minced garlic, ½ tsp salt and ½ tsp red pepper flakes and cook for another 2 mins.
Add in 1 can (156ml) of tomato paste and cook, stirring constantly for 3 mins until beginning to darken in colour.
Pour in ⅓ cup of vodka to deglaze the pan, and cook for another 3 mins.
Turn the heat down to medium, and add in 1 can of coconut milk (400mL), the drained red lentils and nutritional yeast to taste, and simmer for a few mins until the sauce thickens.
Garnish with fresh parsley and serve with toasted bread to dip.