A spicy vegan versatile one pot recipe
Makes approximately 4 servings
Preparation time is approximately 5- 10 minutes
Cooking time is approximately low for 5 hours high for 3-4 hours
Ingredients
1 large onion, finely chopped
2-3 large tomatoes chopped or a small tin of tomatoes
3 carrots, finely chopped (see below for more added vegetable ideas)
2 garlic cloves, crushed
400g can either mixed bean or borlotti beans, rinsed and drained (any tinned bean)
75g dried red lentils
1 vegetable stock cube
450ml water
½ teaspoon cumin (optional)
½ teaspoon of chilli flakes (optional)
1 tsp of any dried herb
Salt and pepper to taste
How to make Lentil, bean and Tomato chilli
1. Add all the chopped ingredients to the slow cooker
2. Stir well
3. Cover with lid and cook
4. Once cooked stir well
Serve with rice or cous-cous and a dollop of plain yoghurt or with baked potato -your choice!
HINTS & TIPS
- Increase vegetable contents and add
courgettes
celery
chopped raw beetroot
green leaves - spinach, cabbage or kale
Frozen vegetables can also be used
- Any Leftovers can be frozen
Please click HERE to see Cooking Good’s statement on allergens and substitutions within recipes.
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