Name: Smoky Lentil and Bean Chilli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 4
Ingredients: sour cream or double-thick Greek yoghurt; 1 medium-sized to large red onion, chopped; ½ cup grated raw beetroot; 1 clove garlic, minced; 1 Tbsp olive oil or coconut oil; 1 Tbsp soy sauce or tamari (gluten-free soy sauce); ½ cup grated carrot; 2 Tbsp tomato paste; ½ cup brown lentils, rinsed; 1 Tbsp rice malt syrup (or 6–8 drops stevia liquid or a pinch of stevia powder); 2 × 410 g can chopped tomatoes; sweetcorn kernels, shaved off 1 cob of grilled corn (organic); 1 × 400 g can red kidney beans, drained; 1 × 400 g can cannellini beans, drained; large gem or butter lettuce leaves; 1 tsp sweet paprika; 1 tsp ground cumin; ½ tsp ground cinnamon; ½ tsp dried mixed herbs; small handful roughly chopped fresh coriander; ½–1 tsp dried chilli flakes; 1 small to medium-sized red pepper, chopped

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

Wholesome

By Sarah Graham

Published 2017

About

Ingredients

What you’ll Need

1 Tbsp olive oil or coconut oil
1 medium-sized to large red onion, chopped
1

Method

What to do

In a large saucepan on the stovetop, heat the olive oil over medium heat, then add the red onion and cook for 5 minutes, or until starting to soften. Add the red pepper, garlic, herbs and spices and cook for another 2–3 minutes, taking care not to let the garlic burn.
Add the tomato paste, canned tomatoes, rice malt syrup, lentils and soy s