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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I found this recipe in my local supermarkets magazine and thought I would give it a go. Be warned, I put slightly too much chilli powder in the first time I made it and it was all I could taste, but I adjusted it the next time and it was much better! Ingredients:
1 onion, roughly chopped |
2 celery ribs, sliced |
2 garlic cloves, finely chopped |
1 teaspoon paprika |
1 teaspoon chili powder |
1 (420 g) can chopped tomatoes |
1 red pepper, chopped |
2 (420 g) cans canned green lentils, drained and rinsed |
1 (420 g) can kidney beans |
olive oil |
Directions:
1. Heat the olive oil and fry the onions and celery until softened.
2. Add the garlic, paprika and chilli powder. Fry for a further minute.
3. Add the can of tomatoes and the pepper. Bring to the boil, cover and simmer for 15 minutes.
4. Add lentils ad kidney beans. Cook for 10 minutes Season to taste.
5. Serve with rice.
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