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Bean and Lentil Chilli Recipe

A hearty and flavourful dish by Hello Chef

Serves 2


Roasted vegetables

  • cauliflower 300g 
  • carrot 2 pieces
  • olive oil 1 tablespoon
  • cumin powder 2g
  • Chinese five spice 1g
  • chilli powder 1g
  • salt ¾ teaspoon



  • red onion 1 piece
  • garlic cloves 3 pieces
  • ginger 35g
  • celery stick 1 piece
  • olive oil 1 tablespoon
  • turmeric powder 2g
  • curry powder 2g 
  • red lentils (masoor dal) 150g 
  • water 600ml
  • vegetable stock cube 1 piece
  • chopped tomatoes 200g
  • red kidney beans 300g 
  • salt ¾ teaspoon


Ingredients to serve 

  • fresh coriander 20g 
  • green chilli small 2 pieces



  1. Preheat the oven to 220°C. Cut cauliflower into florets, and peel the carrots and cut into slices. Place the vegetables on a lined oven tray and drizzle with oil. Add cumin, Chinese five spice, chilli and salt. Roast in the oven for 20-25 minutes.
  2. Meanwhile, chop onion, crush garlic and grate ginger. Rinse and thinly slice the celery.
  3. Fry onion, garlic, ginger and celery in a pot with oil for 3-4 minutes until softened.
  4. Add turmeric and curry powder. Mix well.
  5. Add lentils, water, vegetable stock cube and chopped tomatoes. Cover and reduce the heat to low. Simmer for 15 minutes. Season with salt to taste.
  6. Drain and rinse kidney beans and add them to the chilli. Boil for five more minutes. Serve with the roasted vegetables, chopped fresh coriander and sliced green chilli.


Recipe from Hello Chef