Informations supplémentaires
30 min.
|
805 kcal
|
easy
|
|
Printable version
1. Setup
Chop the onion and cilantro. Cut the pepper and tomatoes into small cubes. Cut the lime into quarters. Drain and rinse the black beans.
2. Start the chili
Heat a drizzle of oil in a big pot on medium high. Set aside 1-2 tsp. of onion as a topping for the last step if desired. Cook the onion, pepper and tomatoes 4-5 minutes. Season with a pinch of sugar, salt and pepper. Add the spices and cook 1 minute.
3. Add the lentils
Add the lentils, broth cube and 2 2P | 3 3P cups of water. Bring to a boil then reduce heat to medium low. Let simmer 12-14 minutes until the lentils are tender.
4. Add the black beans
Add the black beans and cook 2-3 minutes.
5. Plate your dish
Serve and garnish the chili with the sour cream, cheddar, cilantro and onion. Add lime juice to taste. Bon appétit!
2unitSour Cream
1unitPepper(s)
120gRed Lentils
270mlBlack Beans
0.5unitRed Onion(s)
2unitTomato(es)
1unitLime
1unitCilantro
60gMild Cheddar
1unitVegetable Broth Cube(s)
10gSpice Mix (smoked paprika,chili powder,cumin powder)
What you need
Pot, strainer
805 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
100g
33%
fat
27g
42%
cholesterol
45mg
15%
fiber
25g
100%
protein
45g
saturated
11g
55%
sodium
867mg
36%
sugar
12g
trans
0g