Boil the black bean lentils in the water with the broth.
Chop the chili, onion and zucchini.
Fry the tomato puree, 2 out of the 3 garlic cloves, zucchini, onion and chili.
Add the quinoa, 4dl of water, sweetcorn and 1/2 tbsp vegetable broth, cumin, paprika powder, 1 tsp sea salt, 1 pinch black pepper. Leave to boil for around 15 minutes.
Add the black bean lentils to the stew.
Prepare the Guacamole by taking 2 avocados. the juice from 1/2 lemon, 1 pressed garlic clove, 2 pinches of sea salt and 1 pinch of black pepper. Mix together in a blender.
Serve with paprika, lime and tortilla chips (optional).
Ingredients
Directions
Boil the black bean lentils in the water with the broth.
Chop the chili, onion and zucchini.
Fry the tomato puree, 2 out of the 3 garlic cloves, zucchini, onion and chili.
Add the quinoa, 4dl of water, sweetcorn and 1/2 tbsp vegetable broth, cumin, paprika powder, 1 tsp sea salt, 1 pinch black pepper. Leave to boil for around 15 minutes.
Add the black bean lentils to the stew.
Prepare the Guacamole by taking 2 avocados. the juice from 1/2 lemon, 1 pressed garlic clove, 2 pinches of sea salt and 1 pinch of black pepper. Mix together in a blender.
Serve with paprika, lime and tortilla chips (optional).