brown basmati rice (cooked weight 520g)
cloves garlic, finely chopped
red pepper, deseeded and diced
yellow pepper, deseeded and diced
red lentils, washed and drained
tinned chopped tomatoes
butter beans, cooked weight
kidney beans, cooked weight
chickpeas, cooked weight
Cook the brown rice.
Heat the oil in a large pan and cook the onion and garlic for 5 minutes until they start to soften.
Add the courgettes and peppers and cook for about 5 minutes until they start to soften.
Add the spices and cook for 3 minutes more.
Stir in the lentils, tomato purée, tomatoes and 250ml water. Season.
Bring to the boil and simmer for 15-20 minutes.
Add the beans and cook for a further 10 minutes.
Stir the mint and yoghurt together.
Serve the chilli and rice together and top with the yoghurt.
Per 481g serving
Reference: Intake of an Average Adult (8400kJ/2000kcal)
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Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.