LENTIL & VEG CHILLI

Serves 2 You can find the lentils here LIST OF INGREDIENTS 250g Cypressa green lentils Onion x 1 Orange pepper x 1 (Can be any colour) Fresh tomato x 1 (optional) Garlic clove x 1 Tinned chopped tomatoes x 2 Tinned red kidney beans x 1 Red camargue & wild rice 250g (Or whichever rice you prefer) Tub of Greek yogurt to serve Tbsp of sunflower oil Chilli powder (1/2 tsp dependig on how hot you like it) Smoked paprika (2 tsp) Cayenne chilli pepper (1 tsp) METHOD Wash the lentils and then put into a small saucepan and boil on full heat. When boiling put to simmer for a few minutes. While the lentils are boiling finely chop 1 onion, mince the garlic clove, chop the pepper and roughly chop up 1 fresh tomato. Drizzle sunflower oil in a big pan and then add the onion and garlic and stir until stighlty golden. Then add the chopped pepper and fresh tomato and stir for a few minutes. Drain and rinse the red kidney beans and then add some water to the red kidney beans and tomato tins. Then put them into the pan and stir in. Drain the lentils and add them to the mix. Rinse the rice, boil and then leave to simmer for around 30 mins Add pepper and salt to taste. Add the spices according to how hot you would lie the chilli to be. Bring the chilli to boil then leave to simmer for around 30 mins. Drain the rice and serve with some Greek yogurt

For more information on LENTIL & VEG CHILLI talk to Katsouris Brothers Ltd (Cypressa)