Gluten free
Vegetarian
Vegan

FREE

This recipe will take you 40 minutes

Serves 4

  • 1 cal cooking spray*
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 250g flat mushrooms, roughly chopped
  • 2 red peppers, deseeded and finely chopped
  • 1 tbsp ground cumin
  • ¼ tsp ground cinnamon
  • ¼ tsp chilli powder
  • 2 tbsp tomato purée
  • 250g dried brown or green lentils
  • 400g can red kidney beans, drained and rinsed
  • 250g dried long-grain rice
  • Small pack fresh coriander, leaves roughly chopped, reserving some to serve
  • 4 tbsp fat-free natural yogurt, to serve (or soya yogurt, plain and unsweetened, with added calcium if you need this to be suitable for vegans)
  • *Search ‘cook’s tips’ in our member features section for need-to-know info on this ingredient.

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