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🍽️ Vegan Lentil Chili with Rice

394 kcal · 30 min · 4 servings

Ingredients

• 1 red bell pepper
• 1 red chili pepper
• 1 zucchini
• 70 g celery stalk (1 stalk)
• 1 carrot
• 1 shallot
• 1 garlic clove
• 20 g ginger (1 piece)
• 1 tbsp coconut oil
• 80 g yellow lentils
• 1 tsp curry powder
• 100 ml vegetable broth
• 150 g peeled tomato pieces (can)
• 200 g parboiled rice
• salt
• 5 g parsley (0.25 bunch)
• 240 g chickpeas (can; drained weight)
• pepper
• 2 tbsp lime juice

Instructions

1. 1. Halve the bell pepper and the chili pepper. Remove the seeds. Wash the vegetables. Cut them into small cubes.
2. 2. Peel the zucchini, celery, and carrots. Wash them. Peel them if necessary. Cut the vegetables into cubes.
3. 3. Peel the shallot, garlic, and ginger. Chop them finely.
4. 4. Heat the coconut oil in a pot.
5. 5. Sauté the shallot, garlic, and ginger for 2 minutes over medium heat.
6. 6. Add the carrots and the lentils. Sauté everything for about 5 minutes over medium heat.
7. 7. Add the bell pepper, the chili, the zucchini, the celery, and the curry powder. Sauté everything for 3 minutes.
8. 8. Add the vegetable broth and the tomatoes. Simmer the chili covered for about 8 minutes over low heat.
9. 9. Cook the rice in 2.5 times the amount of salted water according to package instructions for about 8 to 10 minutes.
10. 10. Wash the parsley. Shake it dry. Chop it.
11. 11. Add the chickpeas to the chili. Warm them for 2 minutes.
12. 12. Season the chili with salt, pepper, and lime juice.
13. 13. Plate the chili with rice. Sprinkle with parsley. Serve.

Nutrition per serving

• kcal: 394
• Protein: 16 g · Fett/Fat: 5 g · Carbs: 68 g