Συντάγή της Αθηνάς Λοϊζίδου
The ultimate (for me) vegetarian food with a Mexican twist.
The ultimate (for me) vegetarian food with a Mexican twist.
Preparation time: 20 minutes
Cooking time: 1 hour
Servings: 6
Calories per portion: 508 kcal
INGREDIENTS:
10 gr. olive oil
½ large onion cut into pieces
1 carrot, peeled and sliced
¼ tbsp. garlic melted
½ tbsp. chili powder
2 tbsp. smoked paprika
1 tbsp. cumin
1 tbsp. pepper
1 tbsp. salt
500 gr. water
1 cube of vegetable broth KNORR, without salt
200 gr. thin lentils
200 gr. cooked black beans, drained and rinsed if we put canned (or 100 g of dried beans cooked in the pressure cooker until cooked)
400 gr. (1 package) chopped tomatoes or fresh crushed tomatoes
1½ tbsp. Worcestershire sauce
To serve:
Tomatoes
Grated cheddar cheese
EXECUTION:
1. Heat the olive oil in a large saucepan over medium to high heat. Add the onion and carrots and fry until the onions are soft, about 5-6 minutes. Add the garlic and continue to cook for about another minute. Add the chili powder, paprika, cumin, pepper and salt. Cook together for about two more minutes.
2. Add the water, broth, tomatoes and Worcestershire sauce. Stir in the lentils. Turn the heat to high until the mixture boils. Lower the heat to medium-low, add the black beans, cover and simmer for about 30 minutes or until the lentils are soft.
3. Serve in a bowl with grated cheddar cheese, avocado slices and coriander leaves, if desired.
