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Ingredients
| 1 | Onions Onion | ||
| finely chopped | |||
| 1 cloves clove | Garlic Garlic | ||
| miced | |||
| 1 | Carrots Carrot | ||
| grated | |||
| Red Pepper Red Pepper | |||
| finely chopped | |||
| 425 ml ml | Chopped Tomatoes Chopped Tomatoes | ||
| 425 g g | Kidney Beans Kidney Beans | ||
| 0,5 | Red Chilli Pepper Red Chilli Pepper | ||
| 1 tsp tsp | Cumin Cumin | ||
| 1 tsp tsp | Paprika Paprika | ||
| 1 tsp tsp | Cayenne pepper Cayenne pepper | ||
| 300 g g | Red Lentils Red Lentils | ||
| rinsed and drained | |||
| 1 tsp tsp | Crème Fraîche Crème Fraîche | ||
Anna’s Lentil Chilli
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Method
Preparation time: 0:15
By Anna Watson
• 1 Fry your onions, garlic and red chilli in olive oil.
• 2 When the onions have gone translucent, add your grated carrot and red pepper, let them cook for a few minutes then add your spices, let them cook for 2 minutes.
• 3 Add your lentils, a tin of tomatoes and 200ml of hot vegetable stock.
• 4 Give it a good stir and let simmer for 10 minutes.
• 5 Add in your kidney beans at this stage and let simmer for another 10-15 minutes.
• 6 To finish, stir in the créme fraíche. Serve with steamed brown rice and top with extra chilli if you can handle the heat!