INGREDIENTS:⠀

2 cups brown lentils (pre-soaked) (you can use other types of lentils but they all have a different cooking time)⠀

1 onion⠀

1 carrot⠀

1/2 courgette⠀

3 cloves garlic⠀

1 fresh chilli (could just use more chilli powder or chilli flakes if you don’t have a fresh one)⠀

1 heaped tsp chilli powder⠀

1 heaped tsp paprika⠀

1 heaped tsp cumin powder⠀

1 tsp oregano⠀

1 can kidney beans⠀

2 cans tomatoes⠀

300ml vegetable stock⠀

Pinch of salt

Oil or butter for cooking (I use coconut/avocado)⠀

METHOD:⠀
1. Pre-soak the lentils for at least 4 hours before cooking. This is not essential, but it speeds up the cooking process a little.⠀

2. Heat a tbsp coconut oil in a large deep pan on a medium heat and add the chopped onion. Fry until the onion begins to soften.⠀

3. Add the garlic, fresh chilli and carrots to the pan and cook for another few minutes before adding the courgette and red pepper.⠀

4. Add the chilli powder, paprika, cumin and oregano and stir thoroughly. Cook for about 5 minutes until everything begins to soften down.⠀

5. In the meantime, rinse your rice of choice and put it on to boil.⠀

6. Add the kidney beans, lentils, tinned tomatoes, vegetable stock and salt to the chilli mix. Stir thoroughly and cover.⠀

7. Cook the chilli for about 30 mins over a medium heat, stirring occasionally, until the lentils are cooked.⠀

8. Serve with brown rice and extras of your choice - I chose avocado for a bit of healthy fat, and fresh rocket. Fresh coriander would also be great. ⠀