Spicy chipotle paste gives our sauce a seriously smokey and rich flavour.
We also add lentils for protein and we plate up with brown rice, corn and a vibrant coriander dressing.
Notes:
- The amount of chilli in chipotle paste can vary a lot depending on the brand. If you prefer things less spicy, we’d recommend starting with half a tablespoon, then adding more towards the end of cooking, if necessary. We use the Gran Luchito brand, which is spicier than most – and it’s also very salty, so we only add a small pinch of salt to season the sauce at the end.
- You should be able to find pouches of cooked puy lentils at your local supermarket. Alternatively you can use other similar lentils, such as beluga or brown. Or you substitute with tinned lentils.
Things to know:
- You can easily make this recipe gluten free using tamari instead of soy sauce. We also recommend checking the brand of chipotle paste you use, as some might contain gluten.
- We love to serve our chipotle lentils with cobs of corn, but avocado or steamed veggies – such as broccoli – also work well.
- The chipotle lentils will keep well in an air-tight container in the fridge for 3-4 days. Alternatively, you can freeze for up to 3 months.
Chipotle Lentils
Ingredients
- 250 g brown rice
- salt
- olive oil
- 4 garlic cloves, peeled + finely chopped
- 1 tbsp chipotle paste, see notes
- 2 x 400 g tins of chopped tomatoes
- 2 tbsp dark soy sauce, or tamari
- 240 ml vegetable stock
- 2 x 250 g pouches of puy lentils, see notes
- 1 lime
- 2 cobs of corn
For the coriander dressing:
- 60 g coriander, large stalks removed
- 300 g plant-based yoghurt, we use oat
- 1/2 lime, zest + juice
Method
- Rinse the rice under water, then add it to a saucepan with 480ml (2 cups) of cold water and a pinch of salt. Bring it to a boil, then cover and simmer for 25-35 mins or until cooked.
- Meanwhile, add a splash of olive oil to a large pan or a casserole pot on a medium heat. Add the garlic and cook for 2-3 minutes or until it begins to brown.
- Next stir in the chipotle paste and cook for a minute, then pour in the chopped tomatoes. Add a splash of water to each empty tin, swirl it around to collect any leftover tomato juices, then pour the water into the pot, followed by the soy sauce and vegetable stock. Stir well, then simmer for 20-30 minutes or until the sauce has thickened.
- Meanwhile, make the coriander dressing. To a blender, add the coriander, yoghurt, lime zest and juice, followed by a small pinch of salt. Blend until smooth, then set aside.
- Next, add the cobs of corn to boiling water and cook for 4-6 minutes, turning halfway until the corn is bright yellow, then remove from the water and slice into 2cm (0.8”) pieces.
- When the sauce is ready, stir in the lentils and juice from half of the lime. Give the chipotle lentils a taste and – if necessary – season with salt (we find some brands of chipotle paste can be very salty!).
- To plate up, add the rice to bowls, top with the chipotle lentils, corn and coriander dressing. Slice the remaining half of lime into wedges, then add to the bowls for serving. Enjoy!