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    3 days ago by brownpapernutrition Naming this dish -  #lovelyleftovers  ...I truly believe some of my best creations come from the ‘scraps’ in the fridge. It forces me into a creative space that absolutely LOVE and ensures there is zero food waste in our home. This ZUCCHINI PINENUT BASIL PARMESAN PASTA comes thanks to afore mentioned (bit bendy) zucchini and other random bits I found in the fridge : +leftover roasted spanish onion + leftover marinated kale (olive oil kale and sea salt) + some lemon zest from a lemon I’d squeezed into my water. + a few pinenuts left which I toasted in the
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LENTIL CHILLI CON CARNE

GF: DF: SF: V

Serves 4

2 teaspoons olive oil

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground turmeric

1 teaspoon smoky paprika

1 brown onion, diced

pinch chilli powder or chilli flakes (to taste)

1 carrot, diced

1x 400g tin diced organic tomatoes

2x 400g tin organic brown lentils, rinsed and drained

1x 400g tin organic kidney beans, rinsed and drained

2 tablespoons chopped jalapenos

250ml vegetable stock

sea salt and black pepper

To serve : avocado or guacamole, fresh lime wedges and coriander

Place olive oil in a large saucepan or casserole dish on medium heat, add spices and cook 30-60 seconds or until fragrant. Add the brown onion and carrot and cook 4-5 minutes, until soft then add the tomatoes, lentils and kidney beans. Saute 3-4 minutes, add jalapeños and pour in vegetable stock, bring to a gentle boil, then reduce to simmer for 30 minutes. Serve with sweet potato wedges, avocado, fresh lime and coriander sprigs.

Category

Mains

Tags
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