Bean and Lentil 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
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Enjoy this comforting chilli with deliciously spiced vegetables!
Cals 628 · Prot 41 · Carbs 117 · Fat 3
Vegan
Try Hello Chef Now
Download PDF
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

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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.
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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.
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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. 
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4 Add spices

Add the turmeric and curry powder. Mix well.
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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. 
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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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