Lentils and beans are a great source of protein, that's one of the reasons why this chilli is so great, it has both! It's my mum's classic recipe, very easily and quickly made, especially useful in awkward cooking circumstances (i.e. while camping).
Serves 4
Ingredients
Onion x 1 large
Garlic - Minimum 4 cloves
Mild chili powder - 2 tsp
Red lentils - 350g
Red kidney beans - 1 can
Chopped tomatoes - 1 can
Olive oil
Vegetable stock cube
Methods
1. Rinse the lentils thoroughly and set to boil.
2. Chop the onion and garlic and fry together in olive oil. After five minutes or so add the chili powder and the crumbled up stock cube.
3. When the lentils are soft add them to the onions and garlic and mix well.
4. Add the tomatoes and the kidney beans and simmer until a lot of the water from the tomatoes has evaporated, it should end up quite thick. This might tight 10 or 15 minutes on a low heat.
5. Add some black pepper before serving with rice or a jacket potato.
