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THUR 30 DEC
LENTIL CHILLI
SERVES 2 | PREP 10 MINS | COOK 75 MINS
Ingredients:
Method:
• 1 small Onion
1. Cut the onion in half, then peel and finely
chop. Peel the carrot and finely chop with the
celery. Cut the pepper in half, then remove
the seeds and core, then dice the flesh.
Drain the kidney beans in a sieve in the
sink and then rinse very well under cold
running water – you need 120g in total.
Rinse the lentils in a sieve under cold
running water as well.
• 1 Carrot
• 1 Celery Stick
• 1 Red Pepper
• 200g tin Kidney Beans
(or use ½ regular 400g tin –
you need 120g)
• 225g Red Lentils
• 60g Wholegrain Brown Rice
• 1 tbsp Rapeseed Oil (15g)
• ½ tsp Ground Cumin
• 1 tsp Chilli Powder
• 450ml Seduced Salt Vegetable Stock
(made from a cube)
• 400g tin Chopped Tomatoes
• 5g fresh Coriander Leaves
2. Rinse the rice well in a sieve and then put
into a small saucepan with 150ml of water
and a pinch of salt, if using. Bring to the boil,
then reduce the heat to low and cover with
a lid. Simmer for 25 minutes without lifting off
the lid, then turn off the heat and leave to sit
for another 10 minutes for perfectly cooked
rice (or simply cook according to packet
instructions). This rice can sit happily for
up to 30 minutes with the lid on.
3. Heat the oil in a frying pan over a medium
heat and sauté the vegetables for 8-10
minutes until softened and lightly golden.
4. Stir in the spices and cook for another minute.
5. Stir the lentils into the vegetable mixture
and pour in the stock and tomatoes.
Give everything a good stir and cover with
a lid. Reduce the heat to low and simmer
gently for 30 minutes until the lentils are
almost tender and everything is piping hot.
6. Stir the kidney beans into the lentil mixture
and season lightly with a little salt and
pepper to taste. Remove the lid and simmer
gently for another 5 minutes until everything
is piping hot.
7. Fluff up the rice and then divide between
bowls or plates and add the lentil chilli.
Scatter over the coriander leaves to serve.
• Sea Salt and freshly Ground Black
Pepper
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