A recipe with a long list of ingredients but one which is simple to make and which is bursting with complementing flavours and spices. This is a really great way to meal prep for a few days by make a big batch and reheating. Served with your favourite grain like brown rice, quinoa or freekah, even pasta, plus some quickly steamed greens, this is a mid-week meal winner!
Serving size is 4-6+ people, as, if you serve with greens and a grain or pasta, it will of course go much further. I would suggest to make the full recipe and save extra portions in the fridge or freezer for a future meal which you can reheat in about 10-15mins from chilled. Defrost fully before reheating and ensure the food is piping hot all they way through before serving. Add a splash of water to the pan when reheatng to avoid burning or sticking to the bottom of the pan.
Enjoy! Joanne x
Beluga Lentil, Sweet Potato, Pepper & Courgette Chilli
- 600 g sweet potato peeled, cubed, steamed until soft
- 300 g dried beluga lentils rinsed until running cold water for a few mins
- 2-3 small brown onions skin removed, diced
- 1 red bell pepper washed, stalk and seeds removed, diced
- 1 yellow bell pepper washed, stalk and seeds removed, diced
- 1 small courgette washed, grated
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 tsp ground turmeric
- 1/2 tsp sweet smoked paprika
- 1 tsp ground cinnamon
- 1 red chilli deseeded
- 2" fresh root ginger peeled, grated
- 2 cloves garlic minced
- 2 tomatoes washed, chopped
- 1 tbsp apple cider vinegar
- 1 tbsp coconut sugar
- 1 tbsp tamari
- 1 tin coconut milk - 400mls
- 1 cup water
- 1 pinch salt & pepper to taste
Begin by assembling and preparing all the ingredients - this will make the recipe much easier and quicker to make if you ensure you have everything to hand. Boil a full kettle.
Add the cubed sweet potato to a steamer pan and steam for about 12 mins until soft.
Add the beluga lentils to a medium sized pan, cover by 1-2 inches with the freshly boiled water from the kettle and allow to simmer for about 20 mins until soft enough to eat.
Place the diced onions, bell peppers and grated courgette into a large, flat casserole pan or frying pan with a lid. Add a dash of oil, stir and turn up the heat until it all starts to sizzle. Turn down the heat and place on the lid. Leave to cook on a low heat for about 10 mins to allow them to soften.
Add the spices, chilli, ginger and garlic to the casserole/frying pan and combine by stirring.
Now add the chopped tomatoes, apple cider vinegar, coconut sugar and tamari.
Now add the coconut milk, cup of water, cooked beluga lentils and steamed, soft sweet potato. Season to taste and stir everything together
Leave off the lid and leave to simmer for about 6-10 mins until it has reduced to your liking.
Serve alone with some fresh coriander, with your choice of grain such as rice, quinoa, freekah etc, or simply with some steamed greens like broccoli, spinach or kale. Add some nutritional yeast flakes for a cheesy hit which works well if serving it with pasta.
This can be made a day ahead and reheated.