Bean and Lentil Chilli

Name: Bean and Lentil Chilli with Spicy Roasted Vegetables
Cook time: 30 min
Ingredients: 300.00 Grams of Cauliflower; 2.00 Pieces of Carrot; 1.00 Tbsp of Olive oil; 2.00 Grams of Cumin powder; 2.00 Grams of Chinese 5 spice; 2.00 Grams of Chilli powder; 1.00 Tsp of Salt; 1.00 Pieces of Red onion; 3.00 Pieces of Garlic cloves; 30.00 Grams of Ginger; 1.00 Pieces of Celery; 1.00 Tbsp of Olive oil; 2.00 Grams of Turmeric powder; 2.00 Grams of Curry powder; 160.00 Grams of Red lentils; 600.00 ML of Water; 1.00 Pieces of Vegetable stock cube; 400.00 Grams of Chopped tomatoes; 240.00 Grams of Red kidney beans; 1.00 Tsp of Salt; 15.00 Grams of Fresh coriander; 2.00 Pieces of Small green chilli

with Spicy Roasted Vegetables

Enjoy this comforting chilli with deliciously spiced vegetables!

Cals 628 · Prot 41 · Carbs 117 · Fat 3

Vegan

Try Hello Chef Now

30 min

Enjoy this comforting chilli with deliciously spiced vegetables!

Cals 628 · Prot 41 · Carbs 117 · Fat 3

Vegan

Try Hello Chef Now

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Ingredients

Number of People:

Roast Veggies

Cauliflower

300 Grams

Carrot

2 Pieces

Olive oil

1 Tbsp

Cumin powder

2 Grams

Chinese 5 spice

2 Grams

Chilli powder

2 Grams

Salt

1 Tsp

Chilli

Red onion

1 Piece

Garlic cloves

3 Pieces

Ginger

30 Grams

Celery

1 Piece

Olive oil

1 Tbsp

Turmeric powder

2 Grams

Curry powder

2 Grams

Red lentils

160 Grams

Water

600 ML

Vegetable stock cube

1 Piece

Chopped tomatoes

400 Grams

Red kidney beans

240 Grams

Salt

1 Tsp

To serve

Fresh coriander

15 Grams

Small green chilli

2 Pieces

Tips for fussy eaters

Go easy on the spices and serve with rice.

Pro tip

Fennel seeds and cinnamon give the 5-spice a slightly sweet and liquorice-like flavour.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Roast vegetables

Preheat the oven to 220°C/200°C fan. Chop the cauliflower into florets. Peel and slice the carrots. Place the vegetables on a lined baking tray and drizzle with oil. Add the cumin, Chinese 5 spice, chilli powder (spicy!) and salt. Roast in the oven for 20-25 min.

2 Rinse and slice

Meanwhile, peel and finely chop the the onion and garlic. Peel and grate the ginger. Rinse and finely slice the celery.

3 Fry

Fry the onion and celery in a pot with a drizzle of oil over a medium-low heat for 4-6 min until softened. Once softened, add the garlic and ginger and fry for 1 min further.

4 Add spices

Add the turmeric and curry powder. Mix well.

5 Add lentils

Add the lentils, measured water, vegetable stock cube and chopped tomatoes. Cover and reduce the heat to low. Simmer for 15 min.

6 Serve

Drain and rinse the kidney beans. Add the kidney beans to the pot. Cook for 6 min further. Season with salt to taste. Serve with the roasted vegetables on the side. Garnish with the chopped fresh coriander and sliced green chilli (spicy!).

Tips for fussy eaters

Go easy on the spices and serve with rice.

Pro tip

Fennel seeds and cinnamon give the 5-spice a slightly sweet and liquorice-like flavour.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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