While I await my Nobel Prize for finally including something that resembles a salad on the blog, you all can talk amongst yourselves about what your favourite hot sauce is. But then I’d just get jealous and want to contribute, because you know.. FOMO. So I’d respond with Valentina Hot Sauce (obvs) because it reminds me of the beaches in Barcelona, all the fun OPI nail polish names and all the alcohol. See…. here you thought no good story started with salad. Caesar and I rebut.
Lentil & Black Bean Chilli Burrito Bowls
Serves 4-6
Ingredients
Chilli:
1 red onion, diced
4 cloves of garlic, crushed
1 red capsicum, diced
1 carrot, diced
2tsps each of ground cumin, ground coriander & paprika
1tsp chilli powder
2tbs tomato paste
2 tomates, chopped
2 cans of lentils, drained & rinsed
1 can of corn kernels, drained & rinsed
1 can of black beans, drained & rinsed
Pinch of sugar & salt
Bowl:
Brown rice, coriander, avocado, spinach, corn chips and fresh limes
Method
Heat a generous glug of olive oil in a large pan or pot and add the onion, garlic, capsicum and carrot. Saute over a low heat for 10 minutes then add the spices, tomato paste and chopped tomatoes. Stir regularly for 5 minutes then add the lentils, corn and black beans and 2 cans of water. Add a little sugar and salt, bring to a boil, then reduce to a low simmer for 30 minutes or until the liquid has fully reduced.
While that’s on, pop your rice on the heat and once cooked, everything should be just about ready. Make it pretty by scattering everything around your bowl and you’re done!
Kitchen notes...
If you’re super not into lentils and super into meat, just substitute it for 250g beef or pork mince. The result will be just as delicious.