Lentil chilli
THIS delicious vegetarian dish is packed full of protein thanks to the lentils. It can also be made vegan by substituting the butter for 2 tablespoons oil. Serves 12.
INGREDIENTS
1 tablespoon olive oil
15g butter
650g chopped onion
3 cloves garlic, crushed
450g dry red lentils
175g tomato purée
400g passata
2 litres vegetable stock
2 tablespoons chilli powder
1 tablespoon cumin
1 dash paprika
Salt and freshly ground black pepper
125g carrots, sliced
125g celery, sliced
METHOD
1) Heat the olive oil in a large pot over a low heat then add butter and melt. Add the onion and garlic and cook gently until tender.
2) Add the lentils, tomato purée and passata then pour in the stock.
Lentil chilli is worth a try
3) Add the chilli powder, cumin and paprika then season to taste with salt and pepper. Bring the mixture to the boil then reduce heat to low and simmer for 30 minutes. Stir occasionally.
4) Add the carrots and the celery and simmer for a further 20 minutes until tender. Serve with boiled rice, fresh crusty bread or a jacket potato.