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Easy prep
Gluten Free

Red Lentil Chili with Black Beans

Spiced Carrot Fries & Cilantro-Lime Yogurt

Cooking time

25 minutes

Servings

2/4

Calories

810 /serving

There’s nothing like a bowl of chili to warm the cockles of your heart. This nourishing meal comes together easily by combining onions, celery, diced tomatoes and red lentils while pre-cut seasoned carrot fries roast until tender. Black beans make this chili extra hearty and protein-rich, while a splash of lime gives it some tang. A herbed yogurt adds a refreshing final touch to this wholesome, filling dish.

We will send you:

  • 50g Diced onions
  • 1 Bunch of cilantro
  • 1 Lime
  • 100g Diced celery
  • 350g Carrot fries
  • 1 Roasted red pepper
  • 540ml Black beans
  • 200g Red lentils
  • 796ml Tomatoes (canned)
  • 100g Greek yogurt
  • 7.5g Chili spice blend (sweet paprika, ground coriander, smoked paprika, cumin, dried oregano, Cayenne, kosher salt)

You will need:

Medium pot
Zester
Strainer
Sheet pan
Oil
Salt & pepper
Parchment paper
Total Fat
14 g
Saturated Fat
2 g
Sodium
630 mg
Total Carbs
144 g
Sugars
27 g
Protein
46 g
Fibres
35 g
Preparation
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Roast the carrot fries
Preheat the oven to 450°F. On a lined sheet pan, toss carrots with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer. Roast in the oven, turning halfway through, 20 to 25 minutes, until tender when pierced with a fork.
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Start the chili
While the carrots roast, in a medium pot, heat a drizzle of oil on medium. Add the onions and celery. Cook, stirring frequently, 1 to 2 minutes, until fragrant; season with the remaining spice blend and S&P. Add the lentils, tomatoes and 2 cups of water (double for 4 portions); bring to a boil. Reduce to a simmer and cook, stirring occasionally, 18 to 20 minutes, until the most of the liquid has been absorbed and the lentils have softened; season with S&P to taste.
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Mise en place
While the chili cooks, drain and rinse the beans. Roughly chop the pepper. Zest and juice the lime.
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Make the herbed yogurt
Roughly chop the cilantro leaves and stems. In a small bowl, combine the yogurt, ½ the cilantro, ½ the lime juice and ½ the lime zest (or as much of juice and zest as you’d like); season with S&P to taste.
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Finish the chili
To the pot of chili, add the beans, peppers and as much of the remaining lime juice as you’d like. Cook, 1 to 2 minutes, until the beans are heated through; season with S&P to taste.
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Plate your dish
Toss the roasted carrot fries with the remaining cilantro and as much of the remaining lime zest as you’d like. Divide the finished chili between your plates and top with a spoonful of the herbed yogurt. Serve the carrot fries and remaining herbed yogurt on the side. Bon appétit!