When it comes to making dinner, I want to make the whole meal at once. By that I mean I don’t like making side dishes (unless they’re worth it) so I would much rather get everything done at once. On most nights I have a two pan limit; if it can’t be made using just two pots, it’s for a special occasion because that’s too many dishes. When coming up with dinner recipes I try to think of all-inclusive meals that make it easy on me and you. This meal here, its looks are on the ugly side, but it tastes pretty damn good. It’s simple and I bet you probably have all the ingredients on hand already so grab them and get this going
serves 2 as a meal 3 as a side Ingredients
1/2 cup uncooked red lentils
1 can black beans
1 tsp and 1/2 tsp olive oil
1/4 to 1/2 of an onion of your choice
3 cloves of garlic
2 cups spinach
1/2 a red pepper (optional)
2 dashes of cumin
2 dashes of black pepper
1/8 tsp oregano
1/4 tsp paprika
1/4 tsp chili powder
1/4 tsp cayenne
1/2 tsp salt
4 tbsp vegan barbecue sauce
Cook the lentils as the package instructs you. As the lentils are cooking, dice the onion, mince the garlic and chop the spinach.
In a frying pan add the oil and onions and garlic. Cook on medium for around 7-8 minutes. Stir occasionally and as needed. Add in the red pepper after 2 minutes if you are using. Add the spinach in and cook for around 1 minute more.
Once the lentils are done cooking remove from the heat and leave in the pot.
Add in the black beans after draining and washing them and also add in the lentils. Add all the spices and give it a good stir to incorporate it.
After 2 minutes add in the barbecue sauce. Dice your avocado while this is cooking. Once the sauce is absorbed, after around 3-4 minutes with occasional stirring, remove the heat and serve. Top with avocado.