Once made this recipe can be put in the fridge within 2 hours of cooking and can be stored in separate airtight containers for up to 3 days.
- 1 small onion
- 1 carrot
- 1 celery stick
- 1 red pepper
- 200g tin black beans (or use ½ 400g tin – you need 120g)
- 225g dried red lentils
- 60g wholegrain brown rice
- 1 tablespoon rapeseed oil (15g)
- ½ teaspoon ground cumin
- 1 teaspoon chilli powder
- 450ml vegetable stock (made from ¾ reduced salt stock cube)
- 400g tin chopped tomatoes
- 5g fresh coriander leaves
- salt (optional) and freshly ground black pepper
- Cut the onion in half, then peel and finely chop. Peel the carrot and finely chop with the celery. Cut the pepper in half, then remove the seeds and core, then dice the flesh.
- Drain the black beans in a sieve in the sink and then rinse very well under cold running water – you need 120g in total. Rinse the lentils in a sieve under cold running water as well.
- Rinse the rice well in a sieve and then put into a small saucepan with 150ml of water and a pinch of salt, if using. Bring to the boil, then reduce the heat to low and cover with a lid.
- Simmer for 25 minutes without lifting off the lid, then turn off the heat and leave to sit for another 10 minutes for perfectly cooked rice (or simply cook according to packet instructions). This rice can sit happily for up to 30 minutes with the lid on.
- Heat the oil in a frying pan over a medium heat and sauté the vegetables for 8-10 minutes until softened and lightly golden. Stir in the spices and cook for another minute.
- Stir the lentils into the vegetable mixture and pour in the stock and tomatoes. Give everything a good stir and cover with a lid. Reduce the heat to low and simmer gently for 30 minutes until the lentils are almost tender and everything is piping hot.
- Stir the black beans into the lentil mixture and season lightly with a little salt (optional) and pepper to taste. Remove the lid and simmer gently for another 5 minutes until everything is piping hot.
- Fluff up the rice and then divide between bowls or plates and add lentil chilli. Scatter over the coriander leaves to serve.
Once made this recipe can be put in the fridge within 2 hours of cooking and can be stored in separate airtight containers for up to 3 days. Only reheat once, when ready to eat, in the microwave or in a saucepan over a gentle heat. The rice would need to be heated separately.