1.5 tbsp vegetable broth
100g black bean lentils
1 red chilli
1/3 zucchini
200g quinoa
100g onion
2 tbsp olive oil
2 tbsp tomato puree
3 garlic cloves
280g sweetcorn
295g crushed tomatoes
1/2 tbsp cumin
1/2 tbsp paprika spice
For Guacamole:
2 avocados
2 limes
1 red pepper
Sea salt
Black pepper
1
Boil the black bean lentils in the water with the broth.
2
Chop the chili, onion and zucchini.
3
Fry the tomato puree, 2 out of the 3 garlic cloves, zucchini, onion and chili.
4
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.
5
Add the black bean lentils to the stew.
6
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.
7
Serve with paprika, lime and tortilla chips (optional).
CategoryDinnerCuisineKetogenic-Vegan
Ingredients
1.5 tbsp vegetable broth
100g black bean lentils
1 red chilli
1/3 zucchini
200g quinoa
100g onion
2 tbsp olive oil
2 tbsp tomato puree
3 garlic cloves
280g sweetcorn
295g crushed tomatoes
1/2 tbsp cumin
1/2 tbsp paprika spice
For Guacamole:
2 avocados
2 limes
1 red pepper
Sea salt
Black pepper