Zesty Lentil, Bean & Rice Plates #vegetarian #dinner

Zesty Lentil, Bean & Rice Plates #vegetarian #dinner

These Zesty Lentil, Bean and Rice Plates are an excessively simple brief vegetarian supper. Loaded up with veggies, beans, lentils and a flavorful sauce.

Another consoling, 30 moment, sound supper coming your route today as these Zesty Lentil, Bean and Rice Plates.

This is the ideal supper to make when you don't have a great deal of time, need something comfortable yet additionally has heaps of flavor. You can switch this up dependent on what you have close by. In any case, practically the entirety of the fixings are staples in my home, so you ought to have the option to make this without a moment's notice.


Zesty Lentil, Bean & Rice Plates #vegetarian #dinner


  • 1 tbsp olive oil
  • 1 small red onion diced
  • 1 red bell pepper deseeded and diced
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • salt & pepper to taste
  • 1 15-ounce can fire roasted diced tomatoes
  • 1/2 cup red enchilada sauce canned or homemade
  • 2 cloves garlic diced
  • 1 15-ounce can red kidney beans drained and rinsed
  • 2.5 cups cooked lentils I get mine in the refrigerator section at the grocery store
  • 1 cup vegan beef broth* or broth of choice
  • rice, cilantro, lime wedges, hot sauce for serving


  1. Heat olive oil in a pan over medium high heat. Add onion, bell pepper, paprika, oregano and a pinch of salt & pepper to the pan. Toss to combine and cook until soft (approx. 5-7 minutes).
  2. Add tomatoes, enchilada sauce, garlic, beans, lentils and broth to the pan, stir to combine and bring to a simmer. Turn heat to low and cook for an additional 10-12 minutes. Taste and adjust seasonings as needed.
  3. Serve with rice, cilantro, lime wedges and hot sauce.

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