Ingredients
- 1 large onion
- 2 peppers (red/ orange/ yellow)
- 1 carrot
- 3 garlic cloves
- 200g dry red lentils
- 1 tbsp mild/ medium chilli powder
- 1 tsp cumin
- 2 tsp smoked paprika
- 2 tins chopped tomatoes
- 2 tbsp tomato puree
- 2 vegetable stock cubes
- 450ml water
- Black pepper to taste
- 2 tins kidney beans
- 1 avocado, sliced (optional)
Coriander to garnish
Cauliflower rice (optional)
Step 1 :
Dice the onion, roughly chop the peppers and carrot and finely chop the garlic.
Step 2 :
Rinse the lentils well and add them to the slow cooker pot alongside the onion, peppers, carrot, garlic, chilli powder, cumin, smoked paprika, tomatoes and tomato puree.
Step 3 :
Boil the kettle and pour 450ml of hot water into a measuring jug. Add the 2 stock cubes and mix to dissolve. Add to the slow cooker pot.
Step 4 :
Add a few twists of black pepper and stir well to combine.
Step 5 :
Cover and cook on low for 5-6 hours.
Step 6 :
Rinse and drain the kidney beans and add to the pot, stirring to combine.
Step 7 :
Ladle into bowls and top with avocado and coriander or serve on a bed of cauliflower rice.
