As with many days, I got too lazy to make this one night even though it's super simple. We were supposed to go to my husband's family cabin tonight to spend Thanksgiving weekend with his family. So, I thought cooking this ahead of time this morning and rewarming there would be a great healthy dinner before a day's worth of bad eating habits.
Turns out, the cabin's pipes are busted, and we're staying at home. The good news: it does indeed warm up nicely in a pot over the stove, and we didn't have to bother with cooking tonight. Straight to holiday drinking ;) I'll definitely keep it in mind for future cabin trips.
Recipe by Contentedness Cooking | Serves: 4 | Time: ~30 min
Ingredients
1/2 cup beluga #lentils + 2.5 cups water
1 tbsp fenugreek
1 tbsp garlic powder + 3 cloves garlic minced
2 tbsp cumin
3 tbsp vegan butter
3/4 cup coconut milk
1/4 cup tomato paste
15 oz kidney #beans drained
S&P, to taste
1/2 cup onions, chopped
2 #jalapenos, chopped
Instructions
In a pot melt vegan butter and add minced garlic, spices, onions and jalapenos. Fry everything for 2 minutes before adding beluga lentils and water. Cook for around 15 minutes, then add the kidney beans, tomato paste, and coconut milk into the pot. Mix well and cook all finally for 5 more minutes.
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