RECIPE: Mixed Vegetable Chilli & Rice Bowl

 

Serves 4

 

Ingredients

 

300ml vegetable stock

2 red chilli, finely diced

Thumb-sized piece of ginger, finely diced

1 celery stalk, diced

2 carrots, diced

1 yellow pepper, diced

1 green pepper, diced

2 courgettes, diced

2 medium potatoes, diced

100g dried red lentils

2 400g cans chopped tomatoes

1 400g can kidney beans, rinsed and drained

1 cup frozen peas

1 cup frozen corn

 

1. Heat 50ml of the stock on a medium heat. Add chillies, ginger, celery, carrots, peppers and courgettes. Cook for 5-8 minutes of soften.

 

2. Add remaining stock, potatoes, lentils and chopped tomatoes. Mix well and bring to a boil, reduce heat, and simmer for 20-25 minutes. Then add beans, peas and corn, and cook for a further 10 minutes.

 

3. Serve over a bed of brown rice.