Lentil, Vegetable & Butter Bean Chilli

Heat 1 tbsp of oil in a non-stick frying pan on low heat and cook the onion for 3 mins until it softens. Put the pepper chunks into the pan with the onion, turn the heat to medium and cook for 3 mins. Next add the cumin, ground coriander, smoked paprika, a pinch of chilli flakes (depending on how spicy you like it!) and a pinch of salt and pepper. Stir together and cook for another minute.

Meanwhile, boil 350ml water in a pot with ¼ of salt. Once boiling, add your rice to the pot and turn the heat to low. Cover the pot with a lid and leave on a low heat for 10 mins. After 10 mins remove from the heat and leave to rest for 10 mins. Don’t peek under the lid until the 20 mins are up!

Add the lentils to the onions as well as the chopped tomatoes and 150ml of water. Stir together and let the mixture bubble away on low heat uncovered for 15 mins until it is a lovely thick consistency. After 5 mins, drain and rinse the butter beans and add them to the pan together with another pinch of salt and pepper if needed. Tip: Stir occasionally to make sure the lentils aren’t sticking to the bottom of the pan.

While the chilli and rice are cooking cut the courgette in half lengthways, chop each half into four lengths and then into 6cm sticks. Toss the courgettes in 1 tbsp of olive oil, 1/4 tsp salt and some pepper. Roast in the oven for 15 mins.

Time for the guacamole! Slice lengthways into the avocado, once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart then scoop out all of the insides into a bowl. Add the juice of ½ the lime and a pinch of salt and pepper. Mash it with a fork until you have a slightly lumpy guacamole.