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Lentil Veggie Chilli

Lentil Veggie Chilli

with Zesty Rice and a Tomato & Coriander Salsa

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We love a good Chilli non Carne with Rice and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)

Garlic Clove

1 pack(s)

Red Kidney Beans

150 grams

Basmati Rice

1 pot(s)

Mexican Spice

1 pack(s)

Tomato Passata

1 sachet

Vegetable Stock Powder


100 grams

Red Split Lentils

1 unit(s)


2 unit(s)

Vine Tomatoes

1 bunch(es)


½ pack(s)

Soured Cream


Not included in your delivery

300 milliliter(s)

Water for the Rice

300 milliliter(s)


1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3071 kJ
Energy (kcal)734 kcal
Fat15.0 g
of which saturates6.0 g
Carbohydrate116 g
of which sugars16.0 g
Protein32 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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Pour the water for the rice (see ingredients for amount) into a large saucepan and bring to the boil. Meanwhile, halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Drain and rinse the kidney beans in a sieve.


When the pan of water is boiling, add a pinch of salt, stir in the rice, lower the heat to medium and pop a lid on. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).


Meanwhile, heat a drizzle of oil in another large saucepan on medium-high heat. Once the oil is hot, add the onion along with a pinch of salt and pepper. Cook until the onion is soft, stirring occasionally, about 5 mins. Add the garlic and Mexican spice (use less spice if you don't like heat), stir and cook for 1 minute.


Add the tomato passata, water (see ingredients for amount), stock powder and kidney beans and red split lentils. Stir together, bring to the boil, then reduce the heat to medium, cover with a lid and simmer until the lentils are tender, about 20 mins. Stir every few mins to ensure the lentils aren't sticking to the bottom of the pan.


While the rice and chilli cook, zest and halve the lime. Chop the tomato into 2cm chunks and finely chop the coriander (stalks and all). Squeeze half the lime juice into a large bowl and add the olive oil (see ingredients for amount) and a pinch of salt and pepper. Stir together, then add the tomato and coriander. Mix together and leave to the side.


Once cooked, fluff up the rice with a fork and add the lime zest. Stir it in. Spoon into bowls, top with the lentil chilli and finish with the tomato and coriander salsa and a dollop of soured cream. Cut the remaining lime into wedges and serve alongside for anyone that likes things extra limey. Enjoy!