Lentil chilli bake

A veggie-friendly makeover of your favourite comfort food

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35 minutes
Serves 4
3 of 5 a day

Nutrition: Per serving

Kcal698
Fat9.9g
Salt0.4g
Sugar 15g

Recipe by: Zoe Griffiths | Registered nutritionist

This high-fibre and high-protein vegetarian recipe showcases flavourful, fibre-rich lentils and vegetables, contributing 3 of your 5 A DAY. Ideal for batch cooking, it’s perfect for preparing in bulk for future lunches or dinners. Plus, it’s budget-friendly.

Ingredients

300g brown rice
1 tablespoon vegetable oil
1 large red onion, diced
2 cloves garlic, crushed
150g frozen peppers
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon smoked paprika
¼ teaspoon chilli flakes
2 x 400g cans green lentils, drained and rinsed
400g can red kidney beans, drained and rinsed
2 x 400g cans chopped tomatoes
Freshly ground black pepper
50g reduced-fat cheddar cheese, grated

Method

Cook the rice according to packet instructions.
Heat the oil in a large non-stick pan over a medium heat.
Add the red onion and cook until starting to soften.
Add the crushed garlic, frozen peppers, ground coriander, ground cumin, smoked paprika and chilli flakes and cook for a further minute.
Add the green lentils, red kidney beans, chopped tomatoes and black pepper and stir together.
Put into an ovenproof dish and cook for 15 minutes until the mixture is bubbling.
Remove from the oven and sprinkle on the cheese.
Put the dish back in the oven for a further 5 minutes until the cheese has melted.
Serve with the rice.

Top tip: substitute the rice for quinoa for an alternative wholegrain carbohydrate to serve with the stew.