Recipe: Lentil peri-peri chilli

Warming chilli made with store cupboard staples

Recipe: Lentil peri-peri chilli

Combine the spicy flavours of Portugal and Mexico in this vegan meal that meat-eaters will love too.

MAKES 6
INGREDIENTS

• 1 tbsp olive oil
• 1 red onion, chopped
• 1 tsp peri-peri rub
• 1 tsp ground cumin
• 1 tsp paprika
• 2 carrots, cut into chunks
• 1 red pepper, de-seeded and chopped
• 2 celery sticks, chopped
• 2 garlic cloves, crushed
• 150g dried red lentils
• 1 vegetable stock pot
• 400g can chopped tomatoes
• 400g can black beans, drained and rinsed
• 3 spring onions, chopped
• Several coriander leaves

METHOD

1 Heat the oil in a large pan, add the onion and fry for a few mins. Stir in the peri-peri rub, cumin and paprika. Add the carrots, red pepper, celery and garlic, and cook for two minutes.

2 Meanwhile, put the lentils into another pan and cover with boiling salted water. Simmer the lentils for 15 mins.

3 Combine the stock pot with 600ml boiling water and pour over the vegetables. Add tomatoes and black bean to the pot and simmer for five mins.

4 Drain lentils, add to the vegetables and cook for five mins. Sprinkle over spring onions and coriander leaves to serve.

For more recipes click here.

Be the first to get all the latest Dubai news, reviews and deals into your inbox by signing up to our free newsletter, click here to sign up.

More from Time In 2020

Five top entries so far from across the categories, from dogs to fish

Five top entries so far from across the categories, from cats to hamsters

Newsletters

Follow us