Do you also long for a little soul food?
For a simple dish that warms your heart ❤️ and gives you a feeling of warmth and comfort, spoonful by spoonful?
Then you absolutely have to try Ken's lentil and bean stew (on Instagram @talesofhorizon) – a thousand thanks for this great new recipe.
The hearty stew, combined with our crunchy cassava chips and the fresh coriander note, immediately won us over.
Super delicious, easy to prepare, and perfect for cooking in advance ✔️
Ingredients for 2 large servings:
1 red onion
1 white onion
1 tbsp sunflower oil
100 g red lentils
300 ml water
1 tsp vegetable broth
200 g black beans
100 g corn
2 tomatoes
400 g strained tomatoes
1 tsp salt
1 tsp garlic powder
1 tsp coriander powder
2 tsp paprika powder
1 tsp chili sauce
Optional 1.5 tsp sugar
Topping:
Coriander
1 packet organic cassava chips with sea salt
Black sesame
Pumpkin seeds
Preparation:
- Chop the onions and fry them in sunflower oil until translucent.
- Add the lentils and roast for about 5 minutes, stirring occasionally.
- Add water with vegetable broth. Simmer for about 10 minutes until the lentils are soft.
- Slice the tomatoes and add them. Then add strained tomatoes, corn, and beans.
- Now add the spices and simmer the stew over low heat for at least another 15 minutes. Add a little more water if necessary.
- Enjoy the stew with our cassava chips, pumpkin seeds, and black sesame. And don't forget the coriander! YUMMY
