Starters/Snacks Lunch/Dinner Beef and Lentil Chilli with Slaw
Serves : 4
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Ingredients
Ingredients for chilli –
- 1 tsp vegetable oil
- 200g 5% fat minced beef
- 1 red onion, roughly chopped
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 2 tsp ground cinnamon
- 2 tsp smoked paprika
- 2 garlic cloves, finely grated or crushed
- 3 tbsp tomato puree
- 2 peppers, seeded and roughly chopped
- 1 x 400g tin chopped tomatoes
- 1 X 400g tin brown lentils, drained and rinsed
- 1 reduced salt or normal beef stock cube
- 2 tbsp roughly chopped coriander
Ingredients for slaw –
- 1 red onion, finely sliced
- 2 carrots, peeled and grated
- 1/3 small red cabbage, finely sliced
- 1 x 198g tin sweetcorn in water, drained and rinsed
- 1 lime, zested and juiced
- 4 tbsp roughly chopped coriander
Nutrition
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Method
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Heat a large sauté pan until hot. Add the vegetable oil and minced beef and fry for 3-4 minutes until browned. Remove and set aside.
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Add the onion and cook for 2 minutes, then stir in the spices and cook for 30 seconds.
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Stir in the tomato puree and garlic and cook for 1 minute, then add the peppers, tomatoes, lentils, browned beef and crumble in the stock cube. Refill the tomato tin with water and add to the pan then stir well.
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Bring to the boil, then reduce the heat and simmer for 15 minutes until tender and just thickened.
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Meanwhile, make the slaw. Tip the red onion, carrots, cabbage, sweetcorn and coriander into a bowl. Add the lime zest and juice and season with salt and black pepper then set aside to soften while the chilli cooks.
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Divide the chilli between serving bowls and serve the slaw alongside.
