Lentil Veggie Chilli
with Zesty Rice
When it comes to creating deliciously simple vegetarian recipes, Chef Mimi rarely gets it wrong. Packed with fresh, colourful veg, her take on this classic Veggie Chilli won’t disappoint. Packed with lentils and kidney beans and finished off with a tomato and coriander salsa and dollop of 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 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.
Ingredients
1
Mexican Spice
1
Red Kidney Beans
25
Sun-Dried Tomato Paste
125
Baby Plum Tomatoes
150
Basmati Rice
100
Red Split Lentils
1
Onion
20
Chipotle Paste
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
Nutritional information
Utensils
Instructions
Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. While it comes to the boil, 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.
When the water is boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. 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 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 fajita spice (use less chipotle paste and spice if you don't like heat), stir and cook for 1 minute.
Pour in the water (see ingredients for amount), stir in the vegetable stock powder, sun-dried tomato paste and add the 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 every few mins 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, grate the lime zest and halve the lime. Quarter the tomatoes and finely chop the coriander (stalks and all). Squeeze half the lime juice into a bowl and add the olive oil (see ingredient list for amount), 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 into bowls, top with the lentil chilli and finish with the tomato and coriander salsa and a dollop of sour cream. Cut the remaining lime into wedges for squeezing over. Enjoy!
