Thursday, 20 November 2014

COOKED: Lentil and Bean Chilli


I don't eat a lot of meat (mostly fish or veggie dishes) so I'm now even more consciously doing so - replacing the nutrients meat provides with other things - such as lentils and beans.


This dish is quick and easy to make, delicious and I've cooked it using coconut oil and agave nectar. It's one of those great dishes, especially for me, as they are pantry staples. I can always whip this up without going to the shops for the ingredients making it very convenient.

All you need for 2-3 servings:

1 tin of kidney beans
1 cup red lentils (I didn't really measure it out but roughly a cup)
1 tin of chopped tomatoes
1 onion, diced
1 teaspoon agave nectar
1 tsp paprika
1 tsp mild chilli powder
1 pinch of dried chilli flakes
1 garlic clove, crushed (or two if they're small)
1/4 fresh red chilli, diced
1/2 tsp cinnamon
1 tbsp light soy sauce
1 tbsp tomato puree
1 tsp coconut oil
Cracked Black Pepper, to season
Pink Himalayan Salt, to season

To serve:

2 tbsp crème fraiche or natural /soy yoghurt
1/2 avocado

Let's get started...

1. Heat up a frying pan on a medium heat with a teaspoon of coconut oil thrown in

2. Once the coconut oil has melted, throw in your diced onions.

3. After a minute, reduce the heat to allow the onions to soften without burning.

4. After three or four minutes, throw in your garlic and fresh red chilli and stir.

5. Once your onions have softened, add your chopped tomatoes

6. Allow the tomatoes to simmer for a few minutes before adding your lentils.

7. Next stir in your chilli powder, dried chilli flakes, paprika, cinnamon, soy, salt and pepper - stir every so often but allow to simmer for around 10 minutes so the flavours can combine

8. Once the tomatoes have reduced, add the puree and agave


9. Throw in your kidney beans and allow everything to simmer until the kidney beans have softened (make sure you lentils have softened too!)

10. Service up with a half sliced avo and some crème fraiche - natural yoghurt works fine too.






I have to say, I thoroughly enjoyed this dish and it really is simple. You can make it in bulk, save a bit for the following day or freeze it (I'd say up to two months is fine)

xo

2 comments:

  1. Looooove me a veggie chilli. I'm the same - not actually vegiie but love lots of fish and vegetables in my diet, Will be trying out added lentils next time I make one :) xx

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    1. It's a nice little addition to bulk it up :) xo

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