Spicy Mushroom, Bean & Lentil Chilli

INGREDIENTS (SERVES 4)

◆ 1tbsp olive oil

◆ 1 onion, finely chopped

◆ 1 red pepper, deseeded and

finely chopped

◆ 2 garlic cloves, crushed

◆ 2tsp medium chilli powder

◆ 400g can chopped tomatoes

◆ 2tbsp tomato puree

◆ 150g mushrooms, chopped

◆ 100g dried red lentils

◆ 395g can mixed beans in

chilli sauce

◆ 150ml hot vegetable stock

◆ 2 x 250g packs

microwaveable long grain rice

◆ 4tbsp natural yoghurt or

dairy-free yogurt

◆ Coriander sprigs, to garnish Salsa:

◆ 1 ripe avocado, peeled, pitted

and chopped

◆ 4 spring onions, finely

chopped

◆ 2tsp lemon juice

◆ 2 tbsp chopped fresh

coriander

1

Heat the olive oil in a large saucepan and gently fr y the onion, pepper and garlic for 3-4min. Add the chilli powder, tomatoes, tomato puree, mushrooms, lentils, beans and stock. Stir well, bring to the boil, then cover and reduce the heat. Simmer for about 30min, stirring from time to time. 2

Just before the chilli is ready, microwave the rice according to pack instructions. Make the salsa by mixing together the avocado, spring onions, lemon juice and coriander. 3

Season the chilli. Share the rice between 4 warm serving plates and pile the chilli on top. Ser ve with the salsa and garnish with yoghurt and coriander.