Chipotle Puy Lentil Recipe with a Yogurt, Coriander and Lime dressing. Vegetarian heartiness!!

Intro 00:00
The Dish 01:21
Ingredients 02:12
Make It 03:48

Serves 4

Enough rice for 4
olive oil
4 garlic cloves, peeled + finely chopped
1 tbsp chipotle paste
2 × 400g (14oz) tins of chopped tomatoes
1 tbsp dark soy sauce, or tamari
240ml vegetable stock
2 x 250g pouches of puy lentils
1 lime

For the coriander dressing:
60g (2.2oz) coriander, large stalks removed
3-4 tablespoons of yoghurt (plant based if you want this to be Vegan)
1/2 lime, zest + juice

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.

Add a splash of olive oil to a large pan on a medium heat. Add the garlic and cook for 2-3 mins or until it begins to brown.
Next stir in the chipotle paste and cook for a 3 minutes, 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 35 mins or until the sauce has thickened.


Meanwhile, make the coriander dressing. To a blender, add the coriander, yoghurt and lime juice. Blend until smooth.


When the sauce is ready, stir in the lentils.
7 more mins


Add the rice to bowls, top with the chipotle lentils and coriander dressing.