Serves: Serves 2 (each serving contains approximately 490 kcal)
(Approx kcal per serving)
1 small onion
1 celery stick
1 red pepper
300g red lentils
60g wholegrain brown rice
1 tablespoon rapeseed oil (15g)
½ teaspoon ground cumin
1 teaspoon chilli powder
600ml reduced salt vegetable stock (made from a cube)
400g tin chopped tomatoes
5g fresh coriander leaves
sea (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. 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 and season lightly with a little salt, if using 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