Great mid week lentil chilli

| Prep time: 5 minutes | Cook time: 20 minutes | Total cook time: 25 minutes|

This is a delicious protein packed chilli for all the family. It freezes really well so double the quantities and freeze a portion. We also love this chilli with grated carrot or grated courgette and is an easy way to increase your vegetable quota for the day.

Method:

Serves 4

Ingredients:

1 tablespoon of oil
1 red onion, peeled & chopped

1 red pepper, deseeded and chopped

1 yellow pepper, deseeded and chopped

4 garlic cloves

1 red chilli, finely chopped
1 tin of green lentils

1 teaspoon of ground coriander

1 teaspoon of ground cumin

1 teaspoon of cinnamon

2 teaspoons of smoked paprika
2 tins of chopped tomatoes
2 tablespoons of tomato puree

1 tin of red kidney beans
Season to taste
Juice of half a lime

1) Heat the oil in a large saucepan. Add the onion, peppers, garlic and chilli. Fry and then cover to allow the vegetables to cook, around 5 minutes. Stir occasionally.
2) Add the drained tin of green lentils and then add the spices - ground cumin, smoked paprika, ground coriander, and ground cinnamon. 
3) Add the chopped tomatoes and stir well.
4) Add the kidney beans.
5) Squeeze in the juice of half a lime and season with salt and pepper.
6) Leave to simmer on a low heat for 10 minutes.

Serve with a sprinkle of coriander, brown rice/ cauliflower rice and a dollop of soured cream or guacamole.

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