Hearty lentil chilli

Hearty lentil chilli

4.2 117 ratings

Prep. 20 min

Total 50 min

4 portions

Ingredients

dried red lentils
200 g
filtered water plus extra for soaking
400 g
coconut oil
20 g
red capsicum (approx. 160 g), deseeded and cut into quarters
1
chipotle chillies in adobo sauce (approx. 1 chilli)
1 - 2 tsp
garlic cloves
4
red onion (approx. 160 g), cut into quarters
1
tomatoes cut into quarters
2
ground cumin
2 tsp
smoked paprika
1 tsp
ground coriander
1 tsp
cacao powder
2 tsp
pumpkin peeled and cut into cubes (1-2 cm)
400 g
red wine vinegar
2 tsp
stock paste (see Tips)
1 ½ tsp
canned kidney beans rinsed and drained, (approx. 250 g after draining)
400 g
lime juice
40 g
salt to taste
ground black pepper to taste

Difficulty

medium

Nutrition per 1 portion

Protein 22.8 g

Calories 1679 kJ / 399.8 kcal

Fat 8.2 g

Fibre 14.6 g

Carbohydrates 50.1 g

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Also featured in

Plant to Plate 120 Recipes
Australia and New Zealand

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