Vegan Creamy Enchilada Lentils
Learn how to make the most delicious Vegan Creamy Enchilada Lentils using simple wholesome ingredients! This recipe is quick, easy and ready in 30 minutes.
Servings: 4 servings
Calories: 315kcal
Ingredients
- 1 large tablespoon minced garlic
- 1 1/4 cups (300g) homemade enchilada sauce (make this first)
- 1/2 cup (120g) plant-based milk (soy for high-protein, lite coconut for extra creamy or almond for regular-I used almond)
- 1/2 tablespoon (8g) red wine vinegar
- 1 tablespoon (20g) pure maple syrup
- 1 tablespoon (16g) tahini
- 1 teaspoon regular paprika
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon fine sea salt
- two 15 ounce cans lentils, drained and rinsed
- 2 large handfuls (75g) fresh kale/spinach blend, roughly chopped
- grain of choice like rice or quinoa
- I use this scale.
Instructions
- Add the garlic to a large nonstick pan over medium heat with a few tablespoons of water. Cook for a couple of minutes.
- Add the enchilada sauce, milk, vinegar, syrup, tahini, paprika, smoked paprika, and salt and whisk well. Cook for a few minutes until it starts to thicken some.
- Add the lentils and cook until it thickens to your desired consistency. But don't overcook it, as you want to enjoy that saucy goodness over some grains.
- Stir in the spinach until wilted and serve immediately with rice or grains of choice. Taste and add any more salt, if needed. I like to stir in some more enchilada sauce right at the end.
Notes
Nutrition with 3/4 cup rice (for each serving) will be 18 g protein per serving.
Nutrition
Serving: 1/4 of the recipe | Calories: 315kcal | Protein: 15g