A MEAL YOU CAN MAKE
Lentil & kidney bean chilli
A rich tomato pot with cumin & sweet pepper
About 54 minutes · 2 servings · Hob · large lidded pan
Open guided recipe →Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.
Ingredients · 2 servings
- 160g Red lentils, dry
- 240g Tinned kidney beans, drained
- 400g Tinned tomatoes, chopped
- 150g Red pepper, diced
- 150g Onion, finely chopped
- 10g Garlic, minced
- 15ml Olive oil
- 2 tsp Smoked paprika
- 1 tsp Ground cumin
- 500ml Water
Allergens: Check all ingredient packaging; no allergen-free assurance. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~522 kcal · 35g protein · 78g carbohydrate · 10g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Gather & prepare
Rinse 160g red lentils (dry) and read the packet instructions. Drain 240g tinned kidney beans; these must be tinned, not raw dried kidney beans. Chop 150g onion (finely chopped), 10g garlic (minced) and 150g red pepper (diced). Measure 400g tinned tomatoes (chopped), 2 tsp smoked paprika, 1 tsp ground cumin and 500ml water.
Start the pan
Warm 15ml olive oil. Soften 150g onion (finely chopped) and 150g red pepper (diced) for 5 minutes, stirring. Add 10g garlic (minced), 2 tsp smoked paprika and 1 tsp ground cumin. Stir in 160g red lentils (dry), 240g tinned kidney beans (drained), 400g tinned tomatoes (chopped) and 500ml water; bring to a simmer.
Cook gently
Simmer gently, covered, over low heat. Stay nearby and stir as needed; pause another hands-on task before tending the pan. Add a little water if the mixture gets too thick before the lentils soften. Follow the lentil packet cooking time if longer.
Check: Check the food is steaming hot throughout, and vegetables are tender. Follow cooking instructions on the ingredient packets if longer. A finished timer is a reminder to check, never proof of doneness.
Check, finish & portion
Check the lentils are completely tender and the chilli is steaming hot throughout. Stir and portion. Check the food is steaming hot throughout, and vegetables are tender. Follow cooking instructions on the ingredient packets if longer. A finished timer is a reminder to check, never proof of doneness. Serve now or portion for prompt cooling; do not wait for the other meals to finish.
Check: Check the food is steaming hot throughout, and vegetables are tender. Follow cooking instructions on the ingredient packets if longer. A finished timer is a reminder to check, never proof of doneness.
Clear & clean equipment
Turn off the burner. Transfer remaining food to shallow containers. Clean the pan and utensils before the next meal. Allow extra time if equipment is too hot to handle.
Cooling, storing & reheating
Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.