carrot, lentil & black bean chilli
This recipe came about at the beginning of the 2020 lockdown when suddenly I had a massive surplus of carrots. I needed to get inventive as the family were getting bored of steamed carrots! My husband loved this and it instantly became a great way of using up a carrot surplus! If you don’t have the parsnip or sweet potato, just add more carrots!
ingredients
serves 3
1 tablespoon avocado oil
1 red onion, chopped
2 stalks celery, chopped
2 garlic cloves, crushed
1 teaspoon cumin seeds
1 teaspoon chilli flakes
3 large carrots, diced
1 parsnip, diced
1 sweet potato, diced
150g red lentils
600ml jar of passata
300ml water
1 x400g tin of black beans
salt and pepper
1/2 lemon squeezed at end
coriander leaves to garnish (optional)
method
prep time: 45 mins
Heat the avocado oil in a large shallow pan and add the chopped onion, garlic, celery, cumin seeds and chilli flakes.
Cook for about 8-10 minutes until soft and slightly golden.
Add the carrots, parsnip, sweet potato, lentils, passata and water.
Simmer for 30 mins stirring occasionally until vegetables soft with still a little bit of bite.
Add the black beans, stir everything together and heat for a few minutes.
Season with salt and pepper and add the lemon juice.
Garnish with coriander leaves if using and enjoy!
the health boost tip
Carrots are very versatile and cheap. They are also high in fibre, beta-carotene (eye health), biotin, vitamin K1 (bone health), potassium (helps lower blood pressure) and vitamin B6 (important for energy).
Download a printable version here
