Time to make
45 mins - 1 hour
Most time in kitchen
Goes well with
Red wine, Guacamole, Houmous, Nachos
Serves-ish
Fills 8(ish) wraps
or 4 bowls with rice
Washing up Scale
Pans, bowls, cutlery, chopping board
Ingredients
Olive Oil
1 Onion
1 Red Pepper
3 Cloves of Garlic
2 Finger Chillies
1 tsp Ground Cumin
1 tsp Ground Coriander
1/4 tsp Chilli powder
2 tsp Smoked Paprika
Salt
Pepper
250g Red Lentils
1 Tin/Cartoon Kidney Beans
1 Tin Tomatoes (plum or chopped)
1 Heaped tsp Marmite
1 Square Dark Chocolate
1 tsp Brown Sugar
Water
Want to change it up?
Other veg that works well:
> Courgette
> Mushrooms
> Carrots
> Aubergine
> Red Onion
Other beans that work well:
> Chickpeas
> Black beans
> Pinto beans
Mix up the spices by using:
> Cardamom
> Oregano
> Cayenne
> Chipotle Chilli
Steps
1. Heat up some oil in a deep pan. Slice the onion and red pepper and add these to the oil with a pinch of salt and grind of pepper.
2. Prepare your flavour mix. Chop up your garlic and chillies then put your spices into a small bowl (you can just wait until you’re ready to add them and put them straight into the pan).
3. Once the onion and pepper have softened you can add your flavour mix. Keep the heat fairly low and stir occasionally so it doesn’t burn.
4. Add your lentils, chopped tomatoes, chocolate, marmite, sugar, and water, mix it all together, cover with a lid and leave for 10-20 minutes or until the lentils have softened. You should check it several times to check it’s not sticking to the bottom, add more water if needed.
5. Now it’s ready for the kidney beans. Add these, stir again, and leave for 5 more minutes. You can now either serve this or let it cool and store it for later, it should last up to 4/5 days in your fridge (it’s best on day 2).
6. Prepare your rice or wraps, get all your extras ready (cheese, houmous, guacamole, jalapeños, lettuce) and heat up the chilli once you’re ready to go.