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Lentil Picadillo

Prep Time: 10 min | Cook Time: 17 min | Serves: 8

Ingredients

  • ½ red onion, finely diced
  • 2 carrots, diced
  • 1 medium zucchini, diced
  • 2 potatoes, diced
  • 2 tsp. extra virgin olive oil
  • 1 cup frozen peas
  • 2 cups pre-cooked lentils
  • 3 roma tomatoes, halved
  • ½ cup vegetable broth
  • 2-3 chipotle chiles, smoked
  • 1 tsp. cumin, ground
  • Black pepper and sea salt to taste

Tools

Instructions

Start by dicing onion with the 5-in-1 Deluxe Chopper/Grater using the small slicer blade. Dice carrots, zucchini and potatoes with the large slicer blade. Mix diced ingredients and peas with olive oil.

Preheat the Vida Sana™ 12" Skillet on medium heat. Sprinkle water droplets onto Skillet; when droplets bead and dance across the surface, add the veggies with olive oil. Cover with lid and turn the valve to the Steam-Steal™ position. Cook for 5 minutes. Uncover and add precooked lentils, mix and cover again. Keep the valve in Steam-Seal™, and cook for 5 more minutes.

Meanwhile, in your Vida Sana™ High-Power Blender, turn the dial to the Prog Pulse mode and press the Dips/Spreads button to puree tomatoes, vegetable broth, chipotles, cumin, salt and pepper. Transfer to skillet, reduce heat to low and cover. Place valve in the Steam-Steal™ position; cook for 7 minutes.

Serve with a side of rice or over corn tostadas or tortillas..

Lentil Picadillo



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