Today you are treated to a wonderful recipe by my lovely blogging buddy Marie Céline. Check out her blog for loads of creative, insightful and wonderful things. She’e one of the loveliest and more supportive people I’ve met through blogging, so spread the love!
I love the simplicity of this recipe, and with the usual busy lifestyle ramping up as Christmas approaches this is going to become a staple in my house for sure. I’m a massive chilli fan, and it’s vegetarian – perfect! And I can’t believe I’ve never thought to put lentils in chilli before!
Over to Marie!
Easy Lentil Chilli
This is a bit of a cheat because everything comes out of a tin apart from the rice. You can cheat with that too and buy microwave rice if you want.
You will need:
1 tin of green lentils
1 tin of tomatoes
1 tin of kidney beans with chilli
Empty the tin of tomatoes into a large saucepan. Add the tin of kidney beans. Drain and rinse the lentils and add them to the mix. Heat the ingredients gently, stirring occasionally. Make sure everything is properly heated before serving.
At the same time, cook the rice per the instructions on the packet. Drain the rice then add lime juice and coriander to taste.
I buy fresh limes when they’re on offer and freeze the juice in an ice cube tray. One cube of juice is plenty to give a nice zingy taste to the rice.
My husband likes grated cheese on his chilli and I like mayonnaise on my rice! I hope that doesn’t put you off.
This recipe makes enough for a meal for two plus leftovers. We usually have the leftovers the next day but we add a tin of baked beans and have jacket potato instead of rice.