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Bryn Audrey
Vegetarian lentil stew with paprika and corn
Stew without meat with onion, paprika, vegetarian chicken, al-Andalus, lentils, corn and sour cream.
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Ingredients
Directions
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Cut the onions into half rings. Halve the peppers, remove the stalk and seeds and cut the flesh into strips of ½ cm wide.
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Cut the chicken pieces in four.
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Heat the oil in a frying pan, frying pan or stir-fry the onion for 3 minutes on low heat.
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Raise the heat, add the peppers and chicken stews and stir fry 3 minutes. Lower the heat and sprinkle the mixture with al-Andalus and possibly salt.
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Meanwhile, put the lentils and corn in a colander, rinse and drain well.
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Add the lentils and corn to the bell peppers and chicken steaks and leave to cook with the lid on the pan over low heat for 10 minutes.
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Stir the al-andalus and possibly salt through the sour cream. Serve the lentil stew with the sour cream next to it.
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Nutrition
535Calories
Sodium32% DV760mg
Fat35% DV23g
Protein56% DV28g
Carbs15% DV46g
Fiber60% DV15g
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