RED LENTIL CHILLI WITH CRISPY BAKED POTATO SLICES

Ingredients:

  • 1 tin of chopped tomatoes
  • 1 tin of kidney beans
  • 1 tin of mixed beans in chilli sauce
  • 1/2 punnet of sliced mushrooms
  • 1/2 a large white onion
  • 50g of uncooked red lentils
  • Two handfuls of baby leaf spinach
  • 1 medium potato sliced and oven baked
  • 1/2 organic avocado
  • Handful of pomodoro tomatoes

Method:

  1. In a large casserole dish, gently heat the chopped tomatoes, kidney beans, mixed beans in chilli sauce, onion, mushrooms and lentils.
  2. After the chilli has been cooking for about 45 minutes start preparing the potatoes, avocado and tomatoes.
  3. Start by preheating your oven to 180 and finely slice a medium/large baking potato to around .5cm thick pieces. On a pre-foiled baking tray drizzle some olive oil or low cal spray and evenly spread the potato. Season with salt and pepper.
  4. Bake the potatoes for around 30/40 minutes or until golden brown. Keep the chilli simmering away.
  5. Serve your chilli on a bed of baby leaf spinach, with your crispy potatoes, sliced avocado and tomatoes.

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James Long