Vegetable Chilli
Ingredients
- 100g Puy lentils or green lentils
- 1 medium onion, peeled and chopped
- 2 cloves garlic, peeled and crushed
- 1 parsnip / turnip peeled & grated
- 1 medium carrot, grated
- 1 tablespoon vegetable oil
- 1 tin tomatoes
- 1 tablespoon tomato puree
- 1 tablespoon balsamic vinegar
- 200g kidney beans
- 1 fresh or dried chilli, deseeded and finely chopped - adjust to suit your taste
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 teaspoon yeast extract or 1 stock cube
- Handful fresh coriander leaves, chopped
Method
- 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 saute ½ the onion, garlic, carrot and parsnip / turnip for 10 minutes.
- 3. Add the chilli, ground coriander seeds and cumin. Cook for 2 minutes.
- 4. Roughly chop the tinned tomatoes and add to the frying pan with the tomato puree, balsamic vinegar and yeast extract / 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 coriander leaves.
Serve with brown rice and a garnish of natural yoghurt.
