| 14 | 35 | 659 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 25 min | 4 |
| 2 1/4 cup | Navy beans, white, canned (drained, rinsed) |
| 2 1/4 cup | Navy beans, white, canned (drained, rinsed) |
| 2 cup | Lentils, canned |
| 200 gm | Tomato paste, canned |
| 1/4 cup | Sun-dried tomatoes |
| 2 cup | Vegetable stock/broth |
| 2 tbsp | Paprika |
| 2 tbsp | Apple cider vinegar |
| 3 tbsp | Coconut oil |
| 1 tbsp | Nutmeg, ground |
| 3 clove(s) | Garlic |
| 1 medium | Yellow onion |
| 1 tbsp | Cane sugar (or maple syrup) |
| 1 pinch | Sea Salt |
Heat up a large sauce pan and use a little bit of the coconut oil to melt at the bottom. Let the onion and garlic roast for a few minutes. Then add the cooked beans and spices, mix and stir for 1 minute.
Start incorporating the tomato paste, chopped sun-dried tomatoes, and vegetable broth. Let all the ingredients simmer for 20 minutes on low heat.
Keep the coconut oil remaining to add at the end of the 20 minutes of cooking.
Serve on your favourite gluten free pasta.
Enjoy!
| Meat Alternative | 2.2 |
| Vegetables | 4.0 |
