Hauptgericht
Mexican Lentil Skillet
50 Min.Für 6Nutri-Score B€
B
50 Min.
50 Min.Mexican Lentil Skillet
was Sie brauchen
Zutaten
white onion (diced)Obst & Gemüse0,5 Stücke
sweet potato (peeled and diced (large))Obst & Gemüse1 Stück
olive oilVorräte15 ml
garlic (minced)Obst & Gemüse3 Stücke
lentils (rinsed)Vorräte200 g
tomato pasteVorräte15 ml
taco seasoningGewürze7,5 g- diced tomatoes (canned)Vorräte400 g
- chicken broth (or vegetable broth)Vorräte720 ml
- black beans (canned, drained and rinsed)Vorräte425 g
corn (canned, drained)Vorräte425 g
cheddar cheese (shredded)Milchprodukte100 g
black pepper (to taste)Gewürze1 g
cilantro (fresh, for topping)Obst & Gemüse10 g
pro Portion
Nährwerte
240kcal
- Kohlenhydrate
- 35 g
- Eiweiß
- 13 g
- Fett
- 5 g
was Sie verwenden
Utensilien
Bratpfanne
Seiher
Rührschüssel
Schritt für Schritt
Zubereitung
- Schritt 1
Prep the vegetables
- Dice the white onion.
- Peel and dice the sweet potato.
- Rinse the lentils in a mesh strainer.
- Schritt 2
Sauté the aromatics
- Heat the olive oil in a pan over medium heat.
- Add the minced garlic, sweet potato and onion.
- Cook until the sweet potato softens slightly, stirring occasionally.
- Schritt 3
Build the skillet
- Stir in the tomato paste and taco seasoning.
- Add the diced tomatoes, chicken broth, black beans, corn and rinsed lentils.
- Stir everything together.
- Schritt 4
Simmer
- Cover and simmer, stirring occasionally so the lentils cook evenly.
- Schritt 5
Finish and serve
- Sprinkle the shredded cheddar over the top.
- Top with black pepper and cilantro and serve.