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Lentil Veggie Chilli

Lentil Veggie Chilli

with Zesty Rice and a Tomato & Coriander Salsa

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!

Allergens:
Milk

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 war 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
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

1

Red Kidney Beans

150

Basmati Rice

1

Mexican Style Spice Mix

100

Red Split Lentils

2

Medium Tomato

1

Onion

1

Tomato Passata

1

Garlic Clove

1

Lime

75

Soured Cream

(Contains Milk)

1

Vegetable Stock Powder

1

Coriander

Not included in your delivery

1

Olive Oil for the Salsa

Water

300

Water for the Rice

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Nutritional information

Energy (kcal)734 kcal
Energy (kJ)3071 kJ
Fat15 g
of which saturates6 g
Carbohydrate116 g
of which sugars16 g
Protein32 g
Salt2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Bowl

Instructions

Get Prepped
1

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.

Cook the Rice
2

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).

Start the Chilli
3

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.

Simmer
4

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.

Make the Salsa
5

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.

Finish and Serve
6

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!