John Myers
Lentils – Chilli with Rice
The perfect lentils – chilli with rice recipe with a picture and simple step-by-step instructions.
- 1 Red pepper
- 1 Zucchini
- 1 Handful Fresh spinach
- 1 Carrot
- 1 Onion
- 2 Garlic cloves
- 20 g Ginger
- 1 tbsp Coconut oil
- 80 g Red lenses
- 1 tsp Curry powder
- 100 ml Vegetable broth
- 150 g Peeled tomatoes (can)
- 200 g Parboiled rice
- Salt pepper
- 2 tbsp Lime juice
- Wash the bell peppers, cut in half, core, peel off the skin and cut into cubes
- Clean and wash the zucchini and carrot and cut into small cubes.
- Sort and wash spinach.
- Peel and finely chop the onion, garlic and ginger.
- Heat coconut oil in a pan.
- Sauté the onion, garlic and ginger in it for 2 minutes over medium heat.
- Add carrots and lentils and sauté over medium heat for about 5 minutes.
- Add paprika, zucchini, spinach and curry and sauté for 3 minutes.
- Add the stock and tomatoes and cover and simmer over a low heat for about 9 minutes.
- Meanwhile, cook rice in salted water according to the instructions on the packet for about 8-10 minutes.
- Season the chili with salt, pepper and lime juice.
- Serve the chili with the rice.
Facebook Comments