Serves: 2
Protein: 29g
Ingredients
1 tbsp olive oil
5 large mushrooms (de-stalked, de-skinned and diced)
1/2 can blended chopped tomatoes (200g)
2/3 can of kidney beans (160g)
1/3 can of lentils (80g)
1 red onion
1 medium carrot (diced)
2 cloves of garlic
1 tsp of thyme
1 tsp cayenne pepper
1 tsp cumin
1/2 tsp paprika
2 bay leaves
1/2 white cup of stock cube
1/2 lime
5 large mushrooms (de-stalked, de-skinned and diced)
1/2 can blended chopped tomatoes (200g)
2/3 can of kidney beans (160g)
1/3 can of lentils (80g)
1 red onion
1 medium carrot (diced)
2 cloves of garlic
1 tsp of thyme
1 tsp cayenne pepper
1 tsp cumin
1/2 tsp paprika
2 bay leaves
1/2 white cup of stock cube
1/2 lime
Method
1) Fry onions and mushrooms in oil over low/medium heat
2) Add the carrot, garlic, cayenne pepper, cumin and paprika.
3) Allow the seasonings to soak into the vegetables.
4) Add the chopped tomatoes, bay leaves, kidney beans, lentils and thyme, and stir.
5) Taste and add stock cube gradually.
6) Simmer for 30 mins with lid.
7) Remove from the heat and serve with 1/2 lime.
8) Optional serving additions: rice, vegan cheese, avocado and/or nachos.
Vegan, nut free, soy free. Use gluten free stock to make this recipe GF.