Chipotle Lentils

Total Time: 30 Minutes | Prep Time: 10 Minutes | Cook Time: 20 Minutes | Servings: 2

Ingredients
1/2 cup of brown rice
1/2 cup of dried lentils
1 cup of frozen corn
3 cloves of garlic
1 shallot
1/2 tsp of paprika
1 tsp of onion powder
1 tsp of garlic powder
1/2 tsp of chili powder
1/4 cup of sunflower oil
2 tbsp of unsweetened soy milk
2 chipotle peppers in adobo sauce
1 avocado

Directions
1. In a pot, add brown rice and cover with water.  Boil for approximately 15 minutes or until all excess water has evaporated. Remove from heat and let cool.

2. Strain and rinse dried lentils.  Add lentils to a small pot and cover with water.  Boil for 10 minutes, or until all excess water has evaporated.  Remove from heat and let cool.

3. Add 1 cup of defrosted frozen corn to a small frying pan and saute for 5 minutes.  Remove from heat and let cool.

4. Heat a medium sized frying pan to medium high heat and drizzle with a small amount of oil.  Mince garlic and dice shallot and add to pan.  Saute for 5 minutes.

5. Once rice is done, add to frying pan with shallots and garlic and mix well.  Sprinkle in paprika, onion powder, garlic powder, and chili powder.  Mix well and let cool.

6. While lentils are cooling, add sunflower oil, soy milk, 1/2 of an avocado, and 2 chipotle peppers in adobo sauce to a mason jar.  Using an immersion blender, puree until smooth.  Add to cooked lentils and mix well.

7. When ready to serve, portion rice and lentils between two bowls.  Top with sauteed corn and avocado.

8. Serve and enjoy!