Lentil Enchilada
Ingredients
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120 g of lentils (washed and drained).
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500 ml of Organic Vegetable Broth.
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100 g of crushed tomatoes natural.
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1/2 red bell pepper (or green, if you prefer).
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1/2 onion median.
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1 clove of garlic.
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1 or 2 cayenne peppers (depending on the desired level of spiciness).
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1 pinch of ground cumin y 1 pinch of ground cinnamon.
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A few drops of Tabasco.
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Extra Virgin Olive Oil (EVOO), salt, and ground black pepper.
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Fresh parsley to decorate.
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Preparation
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Prepare the vegetables: Wash and dry the bell pepper, remove the seeds, and dice it into small cubes. Peel the onion and cut it into thin strips, along with the chopped garlic.
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Sauté the base: In a saucepan with a layer of EVOO, sauté the garlic, onion, bell pepper, and chopped cayenne peppers. Cook over low heat for about 5–6 minutes until softened.
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Season and mix: Add the crushed tomatoes, lentils, salt, pepper, and the cumin, the cinnamon and Tabasco. Mix well so that the spices coat the ingredients.
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Cooking: Cover with the vegetable broth and cook over medium heat for about 30 minutes.
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Texture Tip: After the cooking time has elapsed, remove 5–6 tablespoons of the mixture, puree them, and return them to the pot to create a thicker, creamier stew.
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Completion: Let it cook for a couple more minutes and serve hot with the fresh parsley above.
«The use of spices such as the cayenne and the cumin It has a vasodilatory effect that improves the delivery of nutrients to the tissues. From a chiropractic perspective, a diet that boosts metabolism helps reduce morning stiffness and improves the body's response to autonomic nervous system »in the face of daily stress."
— Dr. Marc Bony, Doctor of Chiropractic.
