Bean and Lentil Chilli

with Spicy Roasted Vegetables
Enjoy this comforting chilli with deliciously spiced vegetables!
606 Reviews
Cals 642 · Prot 41 · Carbs 114 · Fat 4
Vegan
Try Hello Chef Now
30 min
Bean and Lentil Chilli with Spicy Roasted Vegetables
Enjoy this comforting chilli with deliciously spiced vegetables!
606 Reviews
Cals 642 · Prot 41 · Carbs 114 · Fat 4
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Roast Veggies
Cauliflower
300 Grams
Carrot
2 Piece
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 Piece
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 15*
1 Piece
Chopped tomatoes
400 Grams
Red kidney beans
240 Grams
Salt
1 Tsp
To serve
Fresh coriander
15 Grams
Small green chilli
2 Piece

Allergens

*15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 2684 / 642
Fats (g) 4.1
of which saturated (g) 1
Carbohydrates (g) 114
of which sugars (g) 23.6
Fibers (g) 32.1
Proteins (g) 40.5
Salt (g) 1.6
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

Instructions

Roast vegetables

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.
Rinse and slice

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.
Fry

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.
Add spices

4 Add spices

Add the turmeric and curry powder. Mix well.
Add lentils

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.
Serve

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!).
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