Fire brigade lentil chilli
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
0.5 tablespoon olive oil1 onion (red or white), chopped1 clove garlic, crushed1.5-2 bell peppers, mixed colours, diced1 teaspoon chilli powder (or to taste)splash of tabasco1 stock (oxo) cube, vegetable80-100g dried red lentils1 large tin chopped tomatoes1 large tin kidney beans, drained and rinsed1 small tin sweetcorn (optional)
Makes 5 rice-bowl sized portions
1. In a large saucepan, soften the onion and chilli in the oil. Add the bell peppers and continue to soften for a few minutes.
2. Add the chilli powder and stir to coat. Crumble in the stock cube/powder and add the lentils and tomato puree. Stir to mix, and cook for a further minute.
3. Add the canned tomatoes, kidney beans, and sweetcorn, plus additional water as required - about a can full. Add tabasco to taste. Stir.
4. Bring to the boil, then simmer, covered for 30 minutes, stirring occasionally to ensure the chilli does not stick to the bottom of the pan.
This recipe actually tastes nicer the following day, when the lentils have had time to absorb more of the flavour.
I serve either mixed with rice, and a few tortilla chips, or over a baked potato.
Number of Servings: 5
Recipe submitted by SparkPeople user CALYPTE.
1. In a large saucepan, soften the onion and chilli in the oil. Add the bell peppers and continue to soften for a few minutes.
2. Add the chilli powder and stir to coat. Crumble in the stock cube/powder and add the lentils and tomato puree. Stir to mix, and cook for a further minute.
3. Add the canned tomatoes, kidney beans, and sweetcorn, plus additional water as required - about a can full. Add tabasco to taste. Stir.
4. Bring to the boil, then simmer, covered for 30 minutes, stirring occasionally to ensure the chilli does not stick to the bottom of the pan.
This recipe actually tastes nicer the following day, when the lentils have had time to absorb more of the flavour.
I serve either mixed with rice, and a few tortilla chips, or over a baked potato.
Number of Servings: 5
Recipe submitted by SparkPeople user CALYPTE.
Nutritional Info Amount Per Serving
- Calories: 138.5
- Total Fat: 2.2 g
- Cholesterol: 0.0 mg
- Sodium: 340.8 mg
- Total Carbs: 26.0 g
- Dietary Fiber: 7.0 g
- Protein: 6.3 g
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