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@onestickqueenllc: Routine Venipuncture Procedure In The Antecubital Fossa Using A 21G ETS/Multisample Neede 💚 Watch Till The End 👀 Like Follow Share For More Phlebotomy Content 💉🩸 #Phlebotomy #MedicalAssistant #Nursing
One Stick Queen ™️
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Wednesday 15 July 2026 22:15:38 GMT
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Cheesy Lentil Burrito Bowl This is one of those ridiculously easy, veggie dinners that you will ALWAYS be happy that you made. It uses mainly store cupboard ingredients, it tastes so good and you can get it on the table in under 20 minutes. If you've never been sure what to do with pouches of lentils, this is about to become your new favourite recipe It's a proper standby dinner, one that you can have on busy nights when the cupboards are a little bit empty and just pad it out with whatever salad-y leftovers you've got in the fridge. I have written up the recipe for this below and I would love to know if you're going to give it a try, Amy x Feeds 4 Oil for frying 1 red onion finely chopped 1.5 tsp chilli powder 2 tsp paprika 2 tsp ground cumin 1 tsp garlic granules 2 tbs tomato puree 2 x 250g pouches of puy lentils 400g tin of baby or cherry tomatoes 250ml vegetable stock 80g grated cheese (I used a mix of cheddar and mozzarella) Salt and ground black pepper Heat a drizzle of oil in a large non-stick frying pan. Add the onion and fry on a medium heat for 5 minutes until soft. Stir in the spices and tomato puree. Fry for another minute. Add both pouches of lentils with the tinned tomatoes and stock. Season with salt and pepper and give it a good stir. Pop the cherry tomatoes with the back of a wooden spoon and bring to the boil. Simmer on a medium heat for 7-10 minutes, stirring regularly until the sauce has thickened. Cover in grated cheese and grill for a few minutes until melted and golden brown. Serve with microwave rice, tomatoes, sweetcorn, Avocado, black beans, soured cream and tortilla chips!
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