Ingredients
Directions
In a large pot over medium heat, add the vinegar, onion, salt (if using), and spices and cook for 4–5 minutes, stirring occasionally.
Add the mushrooms and let cook for about 5–7 minutes, until they release their juices and begin to reduce. Do not add water, let the juices release from the mushrooms.
After this time, add the garlic and peppers, reduce heat, and stir for a couple of minutes.
Add the crushed tomatoes, beans, lentils, and water, and stir to combine. Increase heat to bring to a boil.
Reduce heat to low, cover, and simmer for 30 minutes, until lentils are fully cooked through and almost dissolved.
Taste, and add maple syrup and/or extra salt/pepper to balance flavor as desired.
Add corn, and stir. Let sit for a few minutes until the corn has warmed through.
Serve with lime wedges and hot sauce, if desired.
Chef's Notes
Serving Suggestion
Serve as a taco bowl, layering over cooked quinoa or grains, with fresh chopped vegetables and guacamole!
Recipe by Dreena Burton, reprinted from The Cheese Trap by Dr. Neal Barnard adapted for WHOLE Life Club (WLC)
Ingredients
Directions
In a large pot over medium heat, add the vinegar, onion, salt (if using), and spices and cook for 4–5 minutes, stirring occasionally.
Add the mushrooms and let cook for about 5–7 minutes, until they release their juices and begin to reduce. Do not add water, let the juices release from the mushrooms.
After this time, add the garlic and peppers, reduce heat, and stir for a couple of minutes.
Add the crushed tomatoes, beans, lentils, and water, and stir to combine. Increase heat to bring to a boil.
Reduce heat to low, cover, and simmer for 30 minutes, until lentils are fully cooked through and almost dissolved.
Taste, and add maple syrup and/or extra salt/pepper to balance flavor as desired.
Add corn, and stir. Let sit for a few minutes until the corn has warmed through.
Serve with lime wedges and hot sauce, if desired.
