Mandys lentils and chickpea chilli

Name: Mandys lentils and chickpea chilli
Total time: 3000 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 tbsp olive oil; 2 clove chopped garlic; 1 large white onion chopped; 1 cup red lentils; 2 cup veg stock; 1 tbsp hot chilli powder; 1 tsp dried cumin powder; 500 grams tomato passata; 1 can drained chickpea; 1 can red kidney beans (do not drain); to taste salt n pepper; 2 serrano chillies deseeded and chopped; 1 green pepper chopped(bell pepper)

mandy @mandyoh20

Just something I made up as a vegetarian option and it's helped my daughter lose 3 stone in weight, the lentils and beans work out great u feel full and u lose weight#summerchallenge2

mandy @mandyoh20

Just something I made up as a vegetarian option and it's helped my daughter lose 3 stone in weight, the lentils and beans work out great u feel full and u lose weight#summerchallenge2

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Ingredients

50 mins

4 servings

1 tbspolive oil
2 clovechopped garlic
1large white onion chopped
1 cupred lentils
2 cupveg stock
1 tbsphot chilli powder
1 tspdried cumin powder
500 gramstomato passata
1 candrained chickpea
1 canred kidney beans (do not drain)
to tastesalt n pepper
2serrano chillies deseeded and chopped
1green pepper chopped(bell pepper)

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Steps

50 mins

1

Heat oil on large pot, add onion and garlic, saute for 5 minutes. Add pepper tomato passata, chickpea lentils, stock, chilli powder, cumin powder. Cover and simmer for 40 minutes, stirring to keep lentils from sticking.
2

Add kidney beans and their sauce and cook for another 5-10 minutes until lentils are cooked and liquid Is absorbed
3

Season with salt and pepper to taste
4

Serve with rice or put it in a wrap and enjoy