|2 cups / n||Lentils, red|
|n. B.||Vegetable broth, instant, vegan|
|3||Pepper (s), red or colorful, diced|
|n. B.||Beans, green, fresh or TK|
|1 big one||Onion (n)|
|2 big ones||Garlic cloves)|
|Chilli powder from the mill|
|2 cans / n||Tomato (s), chopped|
|Possibly.||Spice mix, mexican|
Working time: approx. 45 min. / Difficulty level: simple / calorie p. P .: not specified
Cook the red lentils in 4 cups vegetable stock (about 10 minutes). Fry the onion in another large saucepan and add the diced peppers and the green beans.
Then add the peeled tomatoes and season, especially enough vegetable broth powder. Press in the garlic. Then the corn and only at the end the red lentils. You are already cooked and the water should be completely overcooked. Finally, 1 – 2 tablespoons of almond flour. Then it gets creamier and you do not need sour cream.
Tastes sensational and is healthy. Without meat, without dairy products, low carb.