Dinner: Lentil, veg and butter bean chilli with guacamole and rice

2015-09-07 21.40.15

This is technically something that got cooked for me, rather than by me. It’s a delicious concoction of healthy veg and pulses and rice and did I mention it has guacamole? Love guacamole. Its an easy recipe and tastes amazing! The original recipe comes from the HelloFresh website, but the one below has a few modifications to it.

Recipe (gives 2 giant portions):

1 red onion

1 red pepper

1 can chopped tomatoes

1 tin butter beans (or kidney beans)

1 courgette

1 avocado

half a lime or the equivalent of lime juice

half tbsp cumin

half tbsp ground coriander

1 tsp smoked paprika

a quarter tsp chilli powder

1 cup uncooked rice (we used basmati)

3 tbsp red lentils

a handful of chopped coriander and fennel leaves (fresh or dried)

Finely chop the onion and cut the pepper into smallish bits. Preheat oven to 180 degrees. Heat a bit of oil in a frying pan and cook off the onion until softened. Add peppers, cook for another few minutes. Add the cumin, ground coriander, smoked paprika, chilli and a pinch of salt and pepper. Stir and cook for another minute.

Cook the rice as per instructions. Meanwhile add lentils, chopped tomatoes and 150 ml water to the onions and pepper. Stir and let it simmer on low heat for 5 mins. Add the butter beans and salt and pepper to taste, then leave to simmer for another 10 minutes or until it thickens. Feel free to add your own spices or some nutritious yeast to make it tastier!

Cut the courgette in half, then each length in half again. Cut these into 5-6 cm sticks or something resembling long, chunky sticks (technical term). Toss the courgette in 1 tbsp of oil and salt and pepper, then roast in the oven for 15 minutes. You can use any other kind of veg, like aubergine or squash! Finally, make a very simple guacamole by scooping the avocado into a bowl. Add half a lime juice, some coriander and a bit of salt and pepper. Mash it all up until you have a gucamole-like consistency.

Now, once the rice is cooked, leave it to sit for a few minutes. Add the chopped coriander to it and stir. Plate up the rice, top with the chilli and courgettes and lastly the guacamole. Enjoy! This recipe works really well if you make a huge batch of the chilli on the day. Leftover chilli will keep in the fridge for up to a week and you can have it with anything: rice, wraps, chunky bread! You can add some water and a bit more lentils to make soup or just make it a sauce for pasta.

Price: £1.50 for the entire thing

Protein: 35 g per portion

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