Having meat free dinner options in your recipe catalogue is great for your health, your pocket and the environment. We all eat too much meat so substituting in vegetarian options at least once a week is a great idea. Lentils and beans are great protein substitutes and are high in fibre and low in fat.
Chilli is all about flavour and the amount of chilli powder used is entirely up to you and your taste buds. There is no point in using too much chilli powder if you or your family don’t like hot food. Start with a small amount (even 1/4 teaspoon) and increase it gradually over time.
Feel free to add other types of beans or vegetables, I’m sure butternut squash would be lovely in this.
I’ve sprinkled chopped coriander leaves on this dish but don’t worry if you don’t have any, you can just leave them out.
- rapeseed oil
- 2 onion
- 2 sticks celery
- 3 carrots
- 2 cloves garlic
- 1 red pepper
- 1 tin kidney beans
- 1 tin black beans
- 2 tins tomatoes
- 1 tsp chilli powder
- 1/2 tsp chipotle paste
- 1/2 tsp cumin powder
- 1 tbsp tomato puree
- 1 tbsp sundried tomato
- 100 g lentils
- handful coriander leaves (optional)
- Chop the onions, celery, carrot and garlic
- Heat some rapeseed oil in a large saucepan and saute the onions, celery and carrot until soft - 5 to 10 minutes
- Add the red pepper, garlic, chilli and cumin powder and fry for another 2 minutes
- Next add the tinned tomatoes, chipotle paste, tomato puree and sundried tomatoes and mix well. Add some water (maybe 200ml) and bring to the boil
- Add the red lentils and tinned beans and turn down to a simmer.
- Simmer for at 45 minutes to an hour with a lid on, making sure to add water if needed. Season with some salt and pepper
- Sprinkle with the chopped coriander leaves
- Serve with some rice, baked potatoes, crusty bread or homemade wedges or chips