Spicy Red Lentil Chilli with Guacamole and Rice

Name: Spicy Red Lentil Chilli with Guacamole and Rice
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 4
Ingredients: 200g Easy-Cook Brown Rice, or ready cooked rice; 3 Garlic Cloves, finely grated; 2 Red Peppers, deseeded and finely chopped; 1 tbsp Oil; 2 tbsp Smoked Paprika; 1 tbsp Ground Coriander; 500ml Passata; 2 tsp Vegetable Bouillon Powder; 1 tsp Thyme Leaves; 2 Avocados, peeled, stoned, halved and mashed or cut into cubes; 1 Lime, juiced; 150g Red Split Lentils; 570g jar Cooked Black Beans, jar or tinned and their stock; 2 tsp Ground Cumin; 1 Small Red Onion, finely chopped; 1 Red Chilli, deseeded and finely chopped; 2 Vine Tomatoes, chopped; 10g Coriander, chopped; 4 tbsp Vegan Yoghurt; 4 tbsp Pickled Jalapeños

Vegan

Dairy Free

Gluten Free

15m prep time

70m total time

Easy level

20 ingredients

Spicy Red Lentil Chilli with Guacamole and Rice recipe by Cherrypick

Serve vegan chilli made with red lentils and plenty of veg – enjoy it with homemade guacamole and brown rice for a filling and healthy dinner

Method

Based on 4 servings, adjust as needed.

Step 1

Heat the oil in a large pan over a medium heat and fry the peppers for 5 mins, stirring frequently. Add the garlic and spices, stir briefly, then tip in the passata. Stir in the lentils and thyme, the black beans along with the liquid from the jar or tin and the vegetable bouillon; Add a generous splash of water (about half a tin to serve 4), cover and simmer for another 35-45 minutes, stirring every 5 minutes and adding a little water if needed.

Step 2

Cook the rice following pack instructions.

Step 3

Combine half of the peeled, stoned, halved and mashed or cut into cubes avocados, juiced lime, finely chopped small red onion, deseeded and finely chopped red chilli, chopped vine tomatoes and chopped coriander to make the guacamole.

Step 4

Serve the rice and chilli between two people, topped with the guacamole. Serve with the pickled jalapeños and the vegan yoghurt, if you like.

Ingredients
Based on 4 servings

200g Easy-Cook Brown Rice, or ready cooked rice 1 x Sainsbury's Brown Rice 500g
3 Garlic Cloves, finely grated 1 x Sainsbury's Garlic
2 Red Peppers, deseeded and finely chopped 2 x Sainsbury's Red Pepper
1 tbsp Oil 1 x Sainsbury's Olive Oil 1L
2 tbsp Smoked Paprika 1 x Sainsbury's Smoked Paprika 44g
1 tbsp Ground Coriander 1 x Sainsbury's Ground Coriander 36g
500ml Passata 1 x Sainsbury's Passata 500g
2 tsp Vegetable Bouillon Powder 1 x Marigold Swiss Vegetable Bouillon 150g
1 tsp Thyme Leaves 1 x Sainsbury's Thyme 12g
2 Avocados, peeled, stoned, halved and mashed or cut into cubes 2 x Sainsbury's Medium Avocado
1 Lime, juiced 1 x Sainsbury's Limes
150g Red Split Lentils 1 x Laila Red Split Lentils 1kg
570g jar Cooked Black Beans, jar or tinned and their stock 1 x Bold Bean Co Queen Black Beans 570g
2 tsp Ground Cumin 1 x Sainsbury's Ground Cumin 43g
1 Small Red Onion, finely chopped 1 x Sainsbury's Red Onions Loose
1 Red Chilli, deseeded and finely chopped 1 x Sainsbury's Red Chillies 65g
2 Vine Tomatoes, chopped 1 x Sainsbury's Large Vine Tomatoes 500g
10g Coriander, chopped 1 x Sainsbury's Fresh Packed Bunch Coriander 30g
4 tbsp Vegan Yoghurt 1 x The Coconut Collab Natural Coconut Yoghurt 350g
4 tbsp Pickled Jalapeños 1 x Sainsbury's Sliced Jalapenos, Inspired to Cook 200g (90g*)