- Lentil Chilli.jpg (35.38 KiB) Viewed 454 times
Takes: 30 minutes
Serves: 1
No nutritional information available.
Ingredients
- 2 tsp olive oil
- ½ small onion, finely chopped
- 1 garlic clove, crushed
- ½ tsp paprika
- ½ tsp mild chilli powder
- 1 tomato, chopped
- ½ small red chilli, deseeded and finely chopped
- 100ml (3½fl oz) passata
- ½ x 250g (9oz) pouch ready-cooked puy lentils
- Salt and freshly ground black pepper
- ½ avocado, peeled, stone removed, the flesh diced
- 1 tbsp natural yogurt
Method
1. Heat the oil in a frying pan over a medium heat. Add the onion and cook for 3 - 4 minutes then add the garlic and cook for a further 1 - 2 minutes. Stir in the paprika, chilli powder, tomato and fresh chilli and cook, stirring, for 2 minutes. Stir in the passata and 3 tbsp water and bring to the boil.
2. Reduce the heat to low, add the lentils and simmer, uncovered, for 10 minutes, stirring occasionally, until slightly thickened. Season. Serve in a warmed bowl topped with the avocado and yogurt, with tortilla chips if liked.
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