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These Zesty Lentil, Bean & Rice Plates are a super easy 30 minute vegan dinner. Filled with veggies, beans, lentils and a savory sauce | ThisSavoryVegan.com #thissavoryvegan #veganskillet #vegan
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4.91 from 10 votes

Zesty Lentil, Bean & Rice Plates

These Zesty Lentil, Bean & Rice Plates are a super easy 30 minute vegan dinner. Filled with veggies, beans, lentils and a savory sauce.
Course Main Course
Cuisine Mexican
Keyword rice & beans
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5

Ingredients

  • 1 tablespoon olive oil
  • 1 small red onion diced
  • 1 red bell pepper deseeded and diced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • salt & pepper to taste
  • 1 15-ounce can fire roasted diced tomatoes
  • ½ cup red enchilada sauce canned or homemade
  • 2 cloves garlic diced
  • 1 15-ounce can red kidney beans drained and rinsed
  • 2.5 cups cooked lentils I get mine in the refrigerator section at the grocery store
  • 1 cup vegan beef broth* or broth of choice
  • rice, cilantro, lime wedges, hot sauce for serving

Instructions

  • Heat olive oil in a pan over medium high heat. Add onion, bell pepper, paprika, oregano and a pinch of salt & pepper to the pan. Toss to combine and cook until soft (approx. 5-7 minutes).
  • Add tomatoes, enchilada sauce, garlic, beans, lentils and broth to the pan, stir to combine and bring to a simmer. Turn heat to low and cook for an additional 10-12 minutes. Taste and adjust seasonings as needed.
  • Serve with rice, cilantro, lime wedges and hot sauce.

Video

Notes

You can get this at Whole Foods or online here.