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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 cups lentils (cooked, ~1 15-oz, 425-g can, drained as recipe is written // we tested green and black lentils as well as pinto beans and all worked well. We also suspect red lentils would be a win!)
- 2 Tbsp. avocado oil (if avoiding oil, sub water)
- 1/2 cup shallot (diced, or white onion)
- 3 cloves garlic (minced)
- 1/4 tsp. sea salt (plus more to taste)
- 2 tsp. smoked paprika (ground)
- 2 tsp. ground cumin
- 1 tsp. Mexican oregano (dried, optional)
- 2 tsp. coconut sugar (or maple syrup or organic brown sugar)
- 2 chipotle peppers in adobo sauce (small, from a can // roughly chopped — adjust according to preferred spice level)
- 1/3 cup vegetable broth (plus more as needed, or store-bought — we like Imagine brand)
- 2 Tbsp. lime juice
- chips (corn or plantain)
- cilantro
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NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories390Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium280mg12% |
| Potassium980mg28% |
| Protein20g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate55g18% |
| Dietary Fiber24g96% |
| Sugars3g |
| Vitamin A30% |
| Vitamin C20% |
| Calcium8% |
| Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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