1 tbsp olive oil
1 onion (note the weight once it has been peeled and chopped)
1 red pepper (note the weight once it has been trimmed and chopped)
4 garlic cloves
2 tsp chilli powder
500g dry green lentils
2 cans chopped tomatoes
1 bay leaf
1 litre vegetable stock

Yield: Approx 7 portions

Chop the onion and the red pepper into 1cm dice. Finely dice or crush the garlic. Wash the lentils really well in a sieve. 

Heat oil in a large saucepan. Add the onion and red pepper.

Cook for about 8 minutes until onion is soft and lightly browned. 

Stir in the garlic and the chilli. 

Add the lentils, the tomatoes, the bayleaf and the stock.

Bring to the boil then lower heat and simmer (partially covered) for 40mins to an hour. 

Remove from heat and discard bayleaf.

Once you've made your chilli, you need to divide it up into portions, ready to eat or chill or freeze. 

First, calculate your calorie count (the total of all your ingredients, using an online tool or an app like Myfitnesspal.com ) and do the maths as follows:

First, you need to put a big bowl on the scales and tip the whole lot in. Note the total. I had 2250g. Lay out your containers (old plastic takeaway boxes are perfect) and decide how many portions you want to make. I put 300g in each and it looked perfect for me but you choose. That 2250g made 7 portions @ 300g and an extra 150g that I ate straight away, chef's perks. Work out the total number of calories for the entire recipe then divide up. In my case, I calculated 1775 so 1775/7.5 = 236cals per portion. And we're done!

Remember, if you make this, I'd love to see! Post a pic on Instagram and tag it #ellypearfastdaysbyme

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