Plat
Mexican Lentil Skillet
50 minPour 6Nutri-Score B€
B
50 min
50 minMexican Lentil Skillet
ce qu’il vous faut
Ingrédients
white onion (diced)Fruits et légumes0,5 morceaux
sweet potato (peeled and diced (large))Fruits et légumes1 morceau
olive oilÉpicerie15 ml
garlic (minced)Fruits et légumes3 morceaux
lentils (rinsed)Épicerie200 g
tomato pasteÉpicerie15 ml
taco seasoningÉpices7,5 g- diced tomatoes (canned)Épicerie400 g
- chicken broth (or vegetable broth)Épicerie720 ml
- black beans (canned, drained and rinsed)Épicerie425 g
corn (canned, drained)Épicerie425 g
cheddar cheese (shredded)Produits laitiers100 g
black pepper (to taste)Épices1 g
cilantro (fresh, for topping)Fruits et légumes10 g
par portion
Nutrition
240kcal
- Glucides
- 35 g
- Protéines
- 13 g
- Lipides
- 5 g
ce que vous utiliserez
Ustensiles
Poêle
Passoire
Saladier
pas à pas
Préparation
- Étape 1
Prep the vegetables
- Dice the white onion.
- Peel and dice the sweet potato.
- Rinse the lentils in a mesh strainer.
- Étape 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.
- Étape 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.
- Étape 4
Simmer
- Cover and simmer, stirring occasionally so the lentils cook evenly.
- Étape 5
Finish and serve
- Sprinkle the shredded cheddar over the top.
- Top with black pepper and cilantro and serve.