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Spicy Bean & Lentil Casserole in a Hearty Pimento Tomato Sauce with My Walnut & Garlic Balls
MOUTHWATERING VEGAN RECIPES(1)Danche Agapieva: "It is a great recipe!!!!! So delicious and easy t…" Read More
30Ingredients
75Minutes
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Ingredients
US|METRIC
4 SERVINGS
- olive oil
- 1 red onion (medium sized, finely chopped)
- 2 carrots (chopped into small pieces, pre-steam until a little soft)
- 2 Tbsp. tomato paste
- 14 oz. cannellini beans (pre-cooked)
- 14 oz. cooked lentils (tin pre-)
- 5 tomatoes
- 2 cloves garlic
- 1/2 red bell pepper
- 2 Tbsp. olive oil
- Himalayan salt (available in the US from here, or UK from here)
- smoked salt (available in the US from here, or UK from here)
- 1/4 tsp. turmeric (available in the US from here, or UK from here)
- 1 Tbsp. apple cider vinegar (available in the US from here, or UK from here)
- 1 tsp. maple syrup (available in the US from here, or UK from here, or agave syrup, available in the US from here, or UK from here)
- 1/4 tsp. cumin powder (available in the US from here, or UK from here)
- 1/4 tsp. curry powder
- garlic (optional)
- olives (optional)
- chopped celery (and flat leaf parsley – around ¼ cup in total.)
- 4 garlic cloves (roughly chopped)
- 1 cup walnuts
- 1/4 cup smoked almonds
- 1 onion (medium sized, roughly chopped)
- 1 slice whole wheat bread ((not fresh))
- 1/2 tsp. cumin (powder)
- 1/8 tsp. asafoetida
- 1 lemon (or lime)
- salt (to taste)
- lemon wedges (for serving)
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Reviews(1)