Vegetable Chili

Ingredients

• 120 g brown lentils (table lentils)
• 250 g broccoli florets
• 200 g parboiled rice
• Salt
• 500 g kidney beans (canned; drained weight)
• 1 red chili pepper
• 2 red bell peppers
• a handful parsley
• 1 onion
• 1 Garlic clove
• 250 g cocktail tomatoes
• 3 tbsp olive oil
• 1 tsp Sweet paprika powder
• 1 tsp curry powder
• 150 g passata
• 125 ml Vegetable broth
• black pepper

Instructions

1. 1.

   Soak lentils overnight in cold water covered. Drain the next day, place them in a pot with plenty of fresh water and cook according to package instructions until firm, about 40 minutes.

2. 2.

   Meanwhile wash broccoli florets. Cook rice according to package instructions in boiling salted water until al dente. Add broccoli during the last 5 minutes of cooking.

3. 3.

   Drain beans in a sieve, rinse cold, and let drain. Clean the chili pepper, cut it lengthwise, remove seeds, and dice finely. Cut bell peppers into about 2 cm cubes. Wash parsley, shake dry, and roughly chop. Peel onion and garlic and dice finely. Rinse cocktail tomatoes.

4. 4.

   Heat oil in a pot and sauté onions and garlic over medium heat until translucent, about 2–3 minutes. Add half the chili, paprika, and curry powder and cook for 1 minute. Stir in bell peppers and beans. Pour in passata and vegetable broth, then simmer on low heat for 2 minutes.

5. 5.

   Drain lentils. Combine lentils, cocktail tomatoes, and half the parsley with the vegetable chili. Season with salt and pepper. If needed, drain the rice-broccoli mixture and mix it loosely with remaining chili and parsley. Serve the vegetable chili over broccoli-rice immediately.