Mixed Bean & Lentil Chilli with Crispy, Cheesy Filled Potato Skins
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Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Nutritional information
Amount per serving
Protein (g)
15.0g
Energy (kJ)
1574kJ
Energy (kcal)
376kcal
Carbohydrate incl. fibre (g)
37.1g
Carbohydrate excl. fibre (g)
30.8g
Sugar (g)
7.1g
Fibre (g)
6.3g
Fat (g)
19.9g
Saturated fat (g)
9.8g
Unsaturated fat (g)
8.9g
Monounsaturated fat (g)
7.4g
Polyunsaturated fat (g)
1.3g
Trans fat (g)
0.0g
Cholesterol (mg)
22mg
Sodium (mg)
890mg
Salt (g)
2.22g
Vitamin A (IU)
1410IU
Vitamin C (mg)
29.5mg
Calcium (mg)
357mg
Iron (mg)
3.60mg
Potassium (mg)
1091mg
Total
60.0g
6294kJ
1505kcal
148.4g
123.2g
28.4g
25.2g
79.6g
39.1g
35.7g
29.6g
5.1g
0.0g
88mg
3561mg
8.90g
5641IU
118.1mg
1427mg
14.41mg
4363mg
- 2 tbsp olive oil
- 1 onion diced
- 2 garlic cloves, diced
- 1 tsp chilli paste
- 2 tsp smoked paprika
- 2 tsp cumin
- 600 g tinned beans (for example, borlotti beans and black eyed beans), drained and rinsed
- 200 g lentils (any kind)
- 1 punnet fresh tomatoes, diced
- 400 ml water
- 1 Knorr Vegetable Stock Pot
- 4 baking potatoes
- A drizzle of olive oil
- 1 tsp dried herbs
- 100 g grated Parmesan, plus extra for topping the potatoes
- 2 spring onions, sliced
- 2 tbsp creme fraiche
- Salt and pepper