Lentil Chilli with Basmati Rice

Prepare the vegetable stock by combining each stock cube with 450-500ml of boiling water per person, using 200ml of the prepared stock for each serving of the dish. Stir until completely dissolved. Set aside.

Rinse the tinned brown lentils and red kidney beans under cold water until the water runs clear. Set aside.

In a large pot, heat the olive oil over medium heat. Add the diced brown onion and minced garlic, sauteing until they begin to soften, about 3 minutes.

To the same pot, add the diced carrot and green capsicum, continuing to cook for another 5 minutes until they start to soften.

Stir in the chilli spices, cooking for 1 minute until fragrant. Then add the rinsed lentils, red kidney beans, chopped tomatoes, and 200ml of the prepared vegetable stock per person to the pot. Bring the mixture to a boil, then reduce the heat to simmer.

While the chilli simmers, prepare the white basmati rice. Bring a separate pot of water to boil, add the rice and cook according to package instructions until tender. Drain any excess water and set aside.

After the chilli has simmered for about 20 minutes and the vegetables are tender, stir in a piece of dark chocolate and the brown sugar. Cook for another 5 minutes, allowing the chocolate to melt and the sugar to dissolve.

Taste the chilli and adjust seasoning with salt and pepper as needed. If the chilli is too thick, add a splash of water to reach your desired consistency.

Serve the lentil chilli over the cooked basmati rice, garnished with coarsely chopped fresh coriander. Offer yoghurt on the side for a cooling contrast.