Speedy vegetarian chilli

Serves: 4

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Total Time: 20

Prep Time: 5

Cook Time: 15

• 3-4tbsp olive oil
• 1  onion, finely chopped
• 3-4 garlic cloves, finely chopped
• 2  red peppers, deseeded and roughly chopped
• 1 teaspoon(s) dried red chilli flakes
• 2 teaspoon(s) ground coriander
• 2 teaspoon(s) ground cumin
• 1  x 410g can green lentils, drained
• 1  x 420g can red kidney beans in chilli sauce
• 1  x 400g can cherry tomatoes
• Chopped coriander, to garnish
• Soured cream or whisked yoghurt, to serve (optional)

Method

1. Place the olive oil, chopped onion, garlic, red pepper, chilli flakes, ground coriander and ground cumin in a large non-stick saucepan and heat until sizzling. Reduce the heat to medium, stir and cover. Cook for 8-10 minutes, stirring occasionally.
2. Add the lentils, kidney beans, tomatoes and stir to mix well. Bring back to the boil, remove from the heat and season with salt and freshly ground black pepper. Serve immediately, garnished with chopped coriander and soured cream or whisked yoghurt, if desired.

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