Lentil Chilli with Boiled Rice

Healthy alternative to meat chilli. This dish tastes better if made in advance – the ingredients mingle together and produce a richer flavour.

Serves 6 people


 

  • 2 green chillies or 1/2 teaspoon of chilli powder (optional)
  • 1 onion
  • 1 tin of red kidney beans, drained and rinsed
  • 2 tablespoon(s) oil
  • 0.5 teaspoon(s) oregano
  • 1 teaspoon(s) ground coriander
  • 4 cloves of garlic
  • 1 bay leaf
  • Salt, pepper and sugar
  • 225 grams red lentils
  • 1 tablespoon(s) tomato puree
  • 1 tin chopped tomatoes
  • 1 mug of vegetable stock
  • 225 grams easy cook rice
  • 600 mL boiling water

 

1. Finely chop the onion. Heat the oil in a saucepan and add the onion. Using a wooden spoon, stir and fry over a low heat for 8 minutes till the onion is soft but not brown.

2. Finely chop the garlic and chilli pepper* and add to the pan. Stir and fry for another couple of minutes.

3. Stir in the spices, bay leaf, pepper and a large pinch of sugar and salt.

4. Add the lentils, and fry them with the onion mix for a couple of minutes until they are thoroughly combined.

5. Add the puree, tinned tomatoes, kidney beans and stock, mix well and bring back up to the boil.

6. Turn the heat right down, cover the pan and let it simmer for at least half an hour. Check during this time, – if it seems too dry, add a little water.

7. Taste and season to your liking.

*Be very careful when chopping fresh chillies as the juice can irritate eyes, lips or other sensitive areas – scrub your fingers immediately after contact.

For the Boiled Rice

1. Put the rice, water and salt into a heavy based saucepan and bring to the boil.

2. Turn down to the lowest heat, stir once and cover the pan.

3. Leave to cook for 12 – 15 minutes. Do not lift the lid or stir!

4. Taste the rice to make sure it is cooked. If it is still hard or chalky in the middle, replace the lid and cook for another couple of minutes.

(If the rest of the meal is not ready, you can turn off the heat under the pan and leave it, covered, for up to half an hour.)

Use a fork to fluff up the rice before serving.

Method

1. Finely chop the onion. Heat the oil in a saucepan and add the onion. Using a wooden spoon, stir and fry over a low heat for 8 minutes till the onion is soft but not brown.

2. Finely chop the garlic and chilli pepper* and add to the pan. Stir and fry for another couple of minutes.

3. Stir in the spices, bay leaf, pepper and a large pinch of sugar and salt.

4. Add the lentils, and fry them with the onion mix for a couple of minutes until they are thoroughly combined.

5. Add the puree, tinned tomatoes, kidney beans and stock, mix well and bring back up to the boil.

6. Turn the heat right down, cover the pan and let it simmer for at least half an hour. Check during this time, – if it seems too dry, add a little water.

7. Taste and season to your liking.

*Be very careful when chopping fresh chillies as the juice can irritate eyes, lips or other sensitive areas – scrub your fingers immediately after contact.

For the Boiled Rice

1. Put the rice, water and salt into a heavy based saucepan and bring to the boil.

2. Turn down to the lowest heat, stir once and cover the pan.

3. Leave to cook for 12 – 15 minutes. Do not lift the lid or stir!

4. Taste the rice to make sure it is cooked. If it is still hard or chalky in the middle, replace the lid and cook for another couple of minutes.

(If the rest of the meal is not ready, you can turn off the heat under the pan and leave it, covered, for up to half an hour.)

Use a fork to fluff up the rice before serving.

Ingredients

 

  • 2 green chillies or 1/2 teaspoon of chilli powder (optional)
  • 1 onion
  • 1 tin of red kidney beans, drained and rinsed
  • 2 tablespoon(s) oil
  • 0.5 teaspoon(s) oregano
  • 1 teaspoon(s) ground coriander
  • 4 cloves of garlic
  • 1 bay leaf
  • Salt, pepper and sugar
  • 225 grams red lentils
  • 1 tablespoon(s) tomato puree
  • 1 tin chopped tomatoes
  • 1 mug of vegetable stock
  • 225 grams easy cook rice
  • 600 mL boiling water

 


if you don’t want to use boiled rice this is equally delicious as a topping on jacket potatoes.

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