The perfect warm and hearty meal for these colder winter months. It is a perfect dinner or meal prep recipe because it takes less than 30 minutes to make and it lasts for up to 5 days in the fridge, plus I think it would freeze well too!

I usually serve this with some brown rice, but this week I wanted to use my airfryer so I've served it with some airfryed white potato, sweet potato and pumpkin! 👌🏼

Ingredients (Serves 4)

• 1 can lentils, drained and rinsed

• 1 can cannellini beans, drained and rinsed (could also used black or kidney beans)

• 2 garlic cloves, minced

• 1/2 brown onion, diced

• 1 red capsicum, diced

• 2 carrots, diced

• 1 zucchini, chopped

• 1 celery stalk, chopped

• 1 cup frozen corn kernels

• 3 tbsp BBQ sauce (I use the Celebrate Health brand as this is GF!)

• Spices: 1 tsp paprika, 1 tsp oregano, 1 tsp cumin, 1.5 tsp Mexican chilli powder

• 1.5-2 cups water (depending on how thick or runny you want it)

• 2 large handfuls baby spinach

• To serve: air-fried potatoes/pumpkin, guacamole, vegan cheese, and lime wedge

Method

1. Heat a non-stick fry pan over high heat and add in 1 tbsp olive oil. Add in the garlic, onion, capsicum, carrots, zucchini, celery and corn. Cook until veggies are soft. You may need to cover pan with a lid so the veggies steam and cook through, but don't burn.

2. Lower heat slightly and add in the lentils and beans, spices, water and BBQ sauce. Mix everything together and then add in the spinach. Once spinach has wilted, take off the heat and allow to cool for 10-15 minutes.

3. Then add 3/4 of the mixture into a blender and blend until a smoother consistency. Pour back into remaining chilli and mix.
   Serve with air fryed potato or brown rice, guacamole, cheese and lime!