Preparation time: 15 minutes. Cooking time: 30 minutes
Serves 4
Ingredients
- 1 tablespoon olive oil
- 3 carrots, finely chopped
- 2 celery sticks, finely chopped
- 1 teaspoon garlic granules
- 1 teaspoon onion salt
- 1 teaspoon dried oregano
- 2 tablespoons of balsamic vinegar
- 1 red pepper and 1 yellow pepper, deseeded and chopped
- 500ml vegetable stock
- 100g red lentils
- 400g tin of chopped tomatoes
- 2 tablespoons of tomato puree
- 1 – 2 teaspoons crushed chillies
- 1 teaspoon paprika
- 1 tablespoon honey
- 400g can cannellini beans, rinsed, drained
- 400g can black beans, rinsed and drained
- Sea salt and freshly milled black pepper
To serve
- 4 tablespoons low-fat creme fraiche
- 1 tablespoon chopped fresh mint
- Toasted pitta bread, steamed basmati rice or vegetables
Method
- Heat the oil in a large pan over medium-high heat.
- Add the carrot and celery and cook for 5 minutes until soft.
- Stir in garlic granules, onion salt and oregano and cook for 1 minute until aromatic. Pour in balsamic vinegar and cook for 2 – 3 minutes until almost evaporated.
- Add the peppers and cook for a minute.
- Pour in the stock and lentils and bring to a boil, adding chopped tomatoes, tomato puree, chilli and honey. Reduce the heat to low and simmer for 20 minutes.
- Stir in the beans and cook for a minute to warm.
- Meanwhile, preheat a chargrill pan over high heat. Chargrill the pita bread for 2 minutes on each side or until crisp.
- Spoon the chilli into bowls and top with creme fraiche and mint.
- Serve with toasted pitta bread, basmati rice or vegetables.
