Chilli con Lentils with Salsa

  • 1 tbsp Olive Oil
  • 1 Onion, chopped
  • 1 Green Capsicum, diced
  • 200g Button Mushrooms, sliced
  • 400g can lentils, rinsed, drained
  • 375g jar Enchilada simmer sauce
  • 125g can Red Kidney Beans
  • Steamed rice to serve
  • Fresh Tomato Salsa

Heat oil in a large frying pan over moderate heat. Cook onion, stirring, for 3-4 minutes until soft. Add capsicum and mushrooms; Cook, stirring, for 5 minutes.

Stir in lentils and simmer sauce; Simmer for 2 minutes. Add kidney beans and heat through. Serve on rice with salsa over the top. A few corn chips don’t go astray either.

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