Vegetarian lentil stew with paprika and corn

Name: vegetarian lentil stew with paprika and corn
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 onion; 1 bag paprika mix; 320 g vegetarian chicken tarts; 3 el olive oil; 3 tl Al Andalus; 800 g canned lentils; 300 g maize grains; 125 ml sour cream

Stew without meat with onion, paprika, vegetarian chicken, al-Andalus, lentils, corn and sour cream.

Ingredients

Directions

Cut the onions into half rings. Halve the peppers, remove the stalk and seeds and cut the flesh into strips of ½ cm wide.
Cut the chicken pieces in four.
Heat the oil in a frying pan, frying pan or stir-fry the onion for 3 minutes on low heat.
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.
Meanwhile, put the lentils and corn in a colander, rinse and drain well.
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.
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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