Zesty Lentil, Bean & Rice Plates
These Zesty Lentil, Bean & Rice Plates are a super easy 30 minute vegan dinner. Filled with veggies, beans, lentils and a savory sauce.
Ingredients
- 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
Instructions
- 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).
- 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.
- Serve with rice, cilantro, lime wedges and hot sauce.
Video
Notes
You can get this at Whole Foods or online here.
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.