Veggie Lentil Chili Non Carne! |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Not everyone wants to use minced beef or Quorn mince for a chili, so here's a version that uses Puy-style lentils. It's also a great way of using up (or disguising!) winter root vegetables. t's scrummy enough to get past some of the most devout meat-eaters I know, so why not give it a go, served with brown rice? Mix in a couple of tablespoons of natural yoghurt, if you want a less spicy version or if the chili is too hot. Ingredients:
3 1/2 ounces puy lentils or 3 1/2 ounces green lentils |
1 medium onion, peeled and chopped |
2 garlic cloves, peeled and crushed |
1 parsnip, peeled & grated |
1 medium carrot, grated |
1 tablespoon vegetable oil |
1 (14 ounce) can chopped tomatoes |
1 tablespoon tomato paste |
1 tablespoon balsamic vinegar |
7 ounces kidney beans, drained and rinsed |
1 fresh red fresh chili pepper, deseeded and finely chopped, adjust to suit your taste |
1/2 teaspoon ground cumin |
1/2 teaspoon ground coriander |
1 stock, cube |
handful fresh cilantro leaves, chopped |
Directions:
1. Put the lentils in a pan of cold water and bring to the boil. Simmer for 20 minutes, not allowing them to boil dry. They should be almost cooked after this time.
2. Heat the oil in a deep frying pan and sauté the onion, garlic, carrot and parsnip for 10 minutes.
3. Add the chili, ground coriander seeds and cumin. Cook for 2 minutes.
4. Roughly chop the tinned tomatoes and add to the frying pan with the tomato paste, balsamic vinegar and stock cube. Mix well.
5. Add the lentils and stir well. Cover and simmer on a low heat for 15 minutes.
6. Add the kidney beans and heat through. Finally add the chopped cilantro leaves.
7. Serve with brown rice and a garnish of natural yoghurt.
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