Vegan Lentil Chili with Rice

Ingredients

• 1 red bell pepper
• 1 red chili
• 1 Zucchini
• 70 g celery (1 stalk)
• 1 Carrot
• 1 Shallot
• 1 clove of garlic
• 20 g ginger (1 piece)
• 1 tbsp Coconut oil
• 80 g yellow lentils
• 1 tsp curry powder
• 100 ml Vegetable broth
• 150 g peeled diced tomatoes (canned)
• 200 g parboiled rice
• Salt
• 5 g parsley (0.25 bunch)
• 240 g chickpeas (canned; drained weight)
• Pepper
• 2 tbsp Lime juice

Instructions

1. 1.

   Halve the bell pepper and chili, remove seeds, wash, and dice. Peel, wash, and dice the zucchini, celery, and carrot if necessary, or peel and dice them. Peel and chop the shallot, garlic, and ginger.

2. 2.

   Heat coconut oil in a pot. Sauté the shallot, garlic, and ginger in it for 2 minutes over medium heat. Add the carrots and lentils and sauté for about 5 minutes over medium heat. Add the bell pepper, chili, zucchini, celery, and curry and sauté for 3 minutes. Add the broth and tomatoes and simmer covered for about 8 minutes over low heat.

3. 3.

   Meanwhile, cook the rice in 2.5 times the amount of salted water according to package instructions for about 8–10 minutes. While it's cooking, wash, shake dry, and chop the parsley.

4. 4.

   Mix the chickpeas with the chili and heat through for 2 minutes. Then season with salt, pepper, and lime juice. Serve the vegan lentil chili with rice sprinkled with parsley.