Lentil and Kidney Bean Veggie Chilli
with Zesty Rice, Tomato Salsa and Soured Cream
.
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.
150 grams
Basmati Rice
1 unit(s)
Onion
1 unit(s)
Garlic Clove
1 pack(s)
Kidney Beans
1 sachet
Chipotle Paste
1 sachet
Mexican Spice
10 grams
Vegetable Stock Paste
(ContainsCelery)1 sachet
Sun-Dried Tomato Paste
100 grams
Red Split Lentils
½ unit(s)
Lime
125 grams
Baby Plum Tomatoes
1 bunch(es)
Coriander
75 grams
Soured Cream
(ContainsMilk)Not included in your delivery
1 tbsp
Olive Oil for the Salsa
400 milliliter(s)
Water for the Sauce
300 milliliter(s)
Water for the Rice
Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 1/4 tsp of salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. 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, 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 colander.
Heat a drizzle of oil in a saucepan on medium-high heat. Once the oil is hot, add the onion and season with salt and pepper. Cook until the onion is soft, 4-5 mins, stirring occasionally. Add the garlic, chipotle paste and Mexican spice (use less chipotle paste and spice if you don't like too much heat). Stir and cook for 1 min.
Pour in the water for the sauce (see ingredients for amount) then stir in the vegetable stock paste, sun-dried tomato paste 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, 20-25 mins. Stir ocassionally to ensure the lentils aren't sticking to the bottom of the pan. Add the kidney beans for the final 5 mins, and a splash of water if you feel it needs it.
While the rice and chilli cooks, zest and halve the lime. Quarter the tomatoes and finely chop the coriander (stalks and all). Squeeze half the lime juice into a bowl, add the olive oil (see ingredient list for amount) and season with salt and pepper. Stir together, then add the tomatoes and coriander. Mix together and keep to one side.
Once cooked, fluff up the rice with a fork and stir in the lime zest. Spoon it 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 for squeezing over. Enjoy!