Well, today I have a super simple recipe for a vegan chilli-stew. Actually, I am cooking it right now, because a) it is super easy to make and b) it is super delicious. But to be honest I am not sure if the name is correct because I didn’t use any jalapeño pepper in this recipe. So maybe tex-mex stew would be a better name? What do you think?
Ingredients (serves 2)
Follow the instruction on the package to cook the lentils. I used vegetable stock instead of water.
Heat a saucepan over medium heat. Once hot, add the oil, garlic and onion and cook it for 1-2 minutes. Then, add tomatoes, corn, kidney beans, vegetable stock and spices and let it cook for 10 minutes. Add the cooked lentils and continue cooking for 3 minutes.