Heat a medium sauce pan on medium heat and add the oil and vegetables. Saute till soften. Add garlic and cook for 30 secs. Add dry spices and stir frequently. Deglaze pan with beer. Add diced tomatoes, harissa & tomato paste, and stock. Bring to a low boil over medium high heat.
Once boiling, add lentils and reduce heat to medium-low. Cook for 15 minutes, or until lentils are mostly tender.
Add all the beans, salt and pepper to taste.
Bring to a simmer over medium heat, then reduce heat slightly to low, add corn (optional), cover, and gently simmer for 20 minutes. Stir occasionally.
Assemble Kibo “Walking Tacos”
2 Tbsp avocado oil
1 yellow onion, diced
6 oz. of mushrooms, diced
1 red pepper, diced
4 cloves of garlic, minced
2 Tbsp ground cumin
1 tbsp oregano
1 tbsp light chili powder
1/2 tbsp smoked paprika
1/2 tsp allspice
1/2 bottle of modelo beer
2 15-ounce cans diced fire tomatoes
2 tbsp harissa paste (or use all tomato paste for less spicy)
1 tbsp tomato paste
1 1/4 cup vegetable stock or water (plus more as needed)
3/4 cup dry red lentils thoroughly rinsed in cold water + drained
1 15-ounce can kidney beans, drained
1 15-ounce can chickpeas, drained
1-2 Tbsp maple syrup or sugar
1/2 cup frozen corn
4 Kibo’s packets of chips
Optional Toppings: avocado, pickled onions, yogurt or sour cream, lime, feta cheese, or non dairy cheddar/pepper jack cheese
Kibo Lentil Chips