Stew the red lentils in the vegetable stock for 10 minutes.
Cut the onion into small pieces and sauté in a little coconut oil until translucent. Press the garlic and add.
Cut the zucchini into small cubes. Wash the peppers and chilli and cut into small pieces.
Add the vegetables to the onions and sauté briefly. Deglaze everything with chopped tomatoes and refine with spices. Add the lentils, beans and corn and heat again vigorously. Add the almond butter and season the chilli again.
Recipe for making pasta with Cheddar cheese, Pecorino cheese, chili cheese, milk and cream. Cook: 35 mins Servings: 2 Ingredients Butter – 20 Grams cream – 1/4 Cup Pecorino Cheese – 1/2 Cup Salt and freshly ground black pepper – – To taste Directions Preh...