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Lentil Chilli
This is a quick to make, slow to cook replacement for chilli con
carne : it shoud be called Chilli san carne, or Chilli without
beef!. It tastes good with rice, brown rice, couscous, or similar.
Ingredients
1 tablespoon oil
2 red onions, chopped
1 1/2 teaspoons each of ground coriander and ground cumin
1/2 teaspoon ground paprika
2 garlic cloves, crushed
2 sun dried tomatoes, chopped
1/4 teaspoon crushed dried chilli flakes
125 ml red wine
300ml vegetable stock
1 x 400 g can of chick peas, drained and rinsed
2 x 400 g cans of tinned tomatoes
ground black pepper
Serve with natural low fat yogurt and rice , unless you want
something different: sour cream is nice
Method
Oil a saucepan and cook the onions or 5 minutes until softened, no
more.
Add the Coriander, cumin and paprika.
Combine the garlic, sun dried tomatoes, chilli, wine and stock and
add them all to the pan.
Cover and simmer for 5-7 minutes.
Uncover and simmer until the onions are very tender and the liquid
has almost gone.
Stir in the lentils, chick peas and tomatoes, and season with the
pepper.
Simmer uncovered for 15 minutes until it is thick. Remove from heat
Ladle out a quarter of the mixture, and blend it with a food
processer.
Combine both portions again. That's it!
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