Hands down, one of the best veggie dinners I’ve ever made.  I’ve just come back from a weekend away in Suffolk and didn’t have much in my larder. Lentils are the magic ingredient. Sometimes beef chilli can be really heavy, but this is a wonderfully light yet filling meal. The pitta bread was in the freezer and the lentils were tinned, making this not only super easy but a bargain as well.

1) fry a chopped onion in olive oil in a heavy set pan on the hob, for 3-4 mins til softened.

2) pour in 1 tin rinsed lentils and 1 tin chopped tomatoes. Swirl the tomato tin with 1/4 water and add to the pan. 

3) add good shakes of: smoked paprika, hot chilli powder, cayenne pepper and black pepper. Make it as hot or mild as you like.

Pop the lid on the pan and turn it down to a low heat for 10 mins. In that time cook the rice.

4) cut a pitta bread into triangles and bake on a tray for 5-10 mins at 180 degrees C.

Serve it all up with avocado and enjoy. 

Advertisements