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).
Serving Size 2-3 servings