Lentil, Vegetable & Butter Bean Chilli with Guacamole & Herby Rice

Nutrition per serving

Calories 722 kcal
Protein 27.6 g
Carbs 110.2 g
Fats 20.5 g
Saturated Fat Login
Monounsaturated Fat Login
Polyunsaturated Fat Login
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Fiber Login
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Ingredients

Login Red Onion
Login Red Bell Pepper (capsicum)
Login Cumin Powder
Login Ground Coriander
Login Sweet Smoked Paprika
Login Red Pepper Flakes (Chili Flakes)
Login Red Split Lentils
Login Chopped Tomatoes (canned)
Login Butter Beans (canned)
Login Basmati Rice
Login Courgette (Zucchini)
Login Avocado
Login Lime
Login Fresh Coriander
Login Olive Oil

Preparations

  1. Preheat oven to 180 °
  2. Peel and finely chop onion.
  3. Core and chop pepper and courgette into 2cm cubes.
  4. Chop the coriander.

 

Cooking Instructions

  1. Cook the onion in ½ a tbsp of oil in a frying pan over low heat for about 2 minutes. Add the chopped peppers and courgette, turn heat to medium and continue to cook for a couple of minutes. Stir in the smoked paprika, cumin, ground coriander, salt and pepper and a small pinch of chili flakes. Cook for a further minute.
  2. Meanwhile, bring 175ml of lightly salted water to boil. Add the rice, lower heat, cover with lid and cook for 10 minutes. Remove from heat and set aside for 10 minutes. (No peeking, leave the lid on through cooking and resting time).
  3. Add the chopped tomatoes and lentils to onions/peppers with 75ml of water and stir well. Bring to a gentle boil, lower heat to low and cook for 8-10 until thickened. Stir the butter beans 5 minutes after the lentils with a pinch of salt and pepper.
  4. Meanwhile, make the guacamole by scooping out ½ an avocado into a bowl with the juice of ¼ of a lime and a pinch of salt and pepper and mash into a chunky consistency.
  5. Stir the coriander into the cooked rice.
  6. Serve the lentil chili on top of the rice with the guacamole on top.

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