Ingredients:
1 cup dry lentils (200 g) *see recipe notes
2 1/2 cups vegetable broth (600 ml)
1 cup sunflower seeds (140 g) *see recipe notes
1 1/3 cup rolled oats (GF if needed) (120 g) *see recipe notes
3 heaped tbsp tomato paste (120 g)
2 bell peppers
1 medium-sized carrot, grated
1 medium-sized tomato, chopped
2 cloves of garlic, minced
1 large onion, chopped
Instructions:
- Rinse lentils thoroughly to remove any dirt and place them in a medium-sized pot. Add broth and bring to a boil, then reduce to a simmer. Simmer with a lid on for about 20 minutes (or until tender). Then remove the pot from the heat but keep covered for a further 10 minutes.
- While the lentils cook, prepare your enchilada sauce first and then start making the enchilada filling. To make the enchilada sauce, heat the olive oil in a skillet over medium heat. Add all spices and cook for about 2 minutes. Stir in the flour, and cook for another minute. Add the tomato sauce and bring to a boil. Let simmer until the sauce is thick, approximately 5 minutes.
- To make the enchilada filling: In a skillet heat oil over medium heat. Add onion + garlic and sauté for 3-4 minutes, stirring occasionally. Add chopped bell peppers, tomato, grated carrot, and 1-2 hot chili peppers and sauté for 5-7 minutes. Remove from heat and set aside.
- etc
- etc
For Full Instruction: elavegan.com
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