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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
    a picture
    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.
    a picture
    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.
    a picture
    Mise en place
    While the chili cooks, drain and rinse the beans. Roughly chop the pepper. Zest and juice the lime.
    a picture
    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.
    a picture
    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.
    a picture
    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!