Smoky lentil and aubergine chilli with avocado
A thick, smoky chilli of green lentils and aubergine that tastes like a long cooked classic. Topped with cooling avocado.
- Time55 min
- LevelEasy
- Costabout £1.05 a head
Ingredients
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Method
- 1
Heat the oil in a large pan and cook the onion, aubergine and pepper for 10 minutes until softened and lightly browned.
10 min - 2
Stir in the garlic, spices, oregano and tomato purée for 1 minute.
- 3
Add the rinsed lentils, tomatoes and water. Simmer for 35 minutes, adding water if it gets dry, until the lentils are tender.
35 min - 4
Meanwhile cook the brown rice in boiling water for 25 minutes and drain.
25 min - 5
Stir the lime juice into the chilli.
- 6
Serve over the rice topped with the avocado.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.