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This succulent vegan dish shows that animal-free recipes can kick it with the best of them. The proof is in the eating.
Throw onion, garlic, green bell pepper, red chili, and sun-dried tomatoes into a pan with oil and fry for 3 minutes over low heat.
Add stock, beans, sweet corn and tomatoes and stir well. Add tomato paste and season with salt, pepper, cumin, paprika and oregano. Mix lentils in and simmer over medium heat for 20 minutes, stirring occasionally.
Season with salt and pepper and serve with toasted bread on the side and a dollop of (vegan) sour cream and guacamole if desired.
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