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Low-calorie cooking spray
1 onion, finely chopped
2 garlic cloves, crushed
250g flat mushrooms, roughly chopped
2 red peppers, deseeded and finely chopped
1 tbsp ground cumin
¼ tsp ground cinnamon
¼ tsp chilli powder
2 tbsp tomato purée
250g dried green or brown lentils
400g can red kidney beans, drained and rinsed
250g dried long-grain rice
25g fresh coriander, leaves roughly chopped, reserving some to serve
4 tbsp fat-free natural yogurt ( or vegan alternative) to serve
Spray a large, deep, non-stick frying pan with low-calorie cooking spray and place over a medium heat. Add the onion and fry for 5 minutes until slightly softened, stirring frequently. Add the garlic and mushrooms, and fry for 2 minutes, stirring frequently. Add the peppers, spices and tomato purée with a splash of water and fry for a further 2 minutes.
Add the lentils with 500ml water. Bring to a simmer, then cook for 20-25 minutes until the lentils are tender, stirring occasionally and adding the kidney beans halfway through (add a little more boiling water if the chilli starts to get dry). When the chilli has been cooking for 10-15 minutes, cook the rice according to the pack instructions, then drain well.
Stir the coriander through the chilli and season. Divide the rice and chilli between 4 bowls and drizzle over a little yogurt. Scatter over the reserved coriander and top with freshly ground black pepper to serve.
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Beautiful plate .. I am sure very tasty! Thank you!☺
Looks yummy