Lentil Chilli
Straightforward and simple
A chilli dish
(Made and tested 13 times)
2 Servings
Ingredients
- Oil (1 Tbsp)
- Onions (1 med)
- Red Peppers (1)
- Chillis (opt)
- Garlic (2 large cloves)
- Cayenne (1 Tsp)
- Cumin (1 Tsp)
- Smoked Paprika (1 Tsp)
- Chopped Tomatoes (1 can)
- Stock (2 cups)
- Tomato Puree (2 Tbsp)
- Red Lentils (1/2 cup)
- Kidney Beans (1 can)
- Nutritional Yeast (1 Tbsp)
- Yogurt (opt)
Method
| Put 1 Tbs of oil in large frying pan |
| Chop 1 medium onion and add to pan |
| Crush 2 large cloves of garlic and add to pan |
| If you are adding chillis chop now and add to the pan |
| Chop up 1 red pepper and add to the pan |
| Add 1 tsp of cayenne pepper |
| Add 1 tsp of smoked paprika |
| Add 1 tsp of cumin |
| Add 1 can of tomatoes |
| Add 2 Tbsp of tomato puree |
| Boil kettle and make 2 cups/500ml of stock and add to pan |
| Add 1/2 Cup red lentils and let it bubble for 20 minutes |
| After 10 minutes add 1 Tbsp of nutritional yeast |
| Add 1 can of kidney beans and cook on low for a further 10 minutes |
| Serve with a dollop of greek yoghurt (opt) |
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