Vegetarian Lentil Chilli Bowl

• 1 medium Yellow onion
• 2 tsp Ground cumin
• 1 tsp Hot chili powder
• 150 g Dried green lentils
• 400 g Canned chopped tomatoes
• 240 g Canned kidney beans
• 150 g Long-grain white rice
• 1 medium Avocado, ripe
• 15 g Fresh coriander
• 1 medium Lime

1. Rinse the lentils in a colander under cold water. Peel and finely chop the onion. Drain and rinse the kidney beans.
2. Put the rice in a saucepan with cold water and bring to the boil, then reduce to a gentle simmer. Cook for 10 to 12 minutes until tender, then drain well and cover to keep warm. If your rice packet timings differ, follow those.
3. While the rice cooks, put the onion in a large pot with a splash of water and cook over a medium heat for 4 to 5 minutes until softened. Stir in the cumin and chilli powder and cook for 30 seconds until fragrant. Add the lentils, tomatoes and 500 ml water, then bring to a simmer.
4. Simmer the chilli for 15 to 18 minutes, stirring occasionally, until the lentils are tender and the sauce is thick. Stir in the kidney beans and simmer for 2 minutes to heat through. If it looks too thick, loosen with a little water; if too thin, simmer a few minutes longer.
5. Halve the avocado, remove the stone and scoop out the flesh, then slice. Roughly chop the coriander and cut the lime into wedges. Taste the chilli and add a squeeze of lime to brighten it.
6. Divide the rice between two bowls and spoon the lentil chilli over the top. Finish with avocado and coriander, and serve with the remaining lime wedges for squeezing. Serve straight away while piping hot.

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