Summery fresh chili sin carne salad

Instructions

1. Step 1 of 5:

   For the chili: Finely chop the onions and garlic and sauté them in a little oil in the pressure cooker. Cut the bell peppers into strips and add them. Wash the lentils and add them to the other ingredients. Deglaze with vegetable broth. Add chopped tomatoes, tomato ketchup, and tomato paste, and season with chili powder, cumin, coriander, salt, pepper, and lime juice. Add the chopped chili peppers and kidney beans, stir everything well, close the pot, and simmer on level 2 for approx. 10 minutes until the lentils are tender. Then remove from heat and let cool completely.

2. Step 2 of 5:

   Clean and wash the iceberg lettuce, then cut it into fine strips. Wash the bell pepper and also cut it into strips. Chop the cilantro, dice the avocado, and drain the corn.

3. Step 3 of 5:

   For the dressing, combine olive oil, lime juice, maple syrup, and finely chopped garlic, and season with salt and pepper. Then pour over the salad and mix everything together.

4. Step 4 of 5:

   Add the cooled chili to the salad and gently combine.

5. Step 5 of 5:

   Roast the sunflower seeds. Serve the salad with Creme Vega and roasted sunflower seeds, as well as tortilla chips.