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Lentil Recipe #7

Chilli Non Carne

Not everyone wants to use minced beef or Quorn mince for a chilli, so here's a version that uses Puy-style lentils.

It's also a great way of using up (or disguising!) winter root vegetables.

It'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?

Ingredients

Serves 4

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

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.
Heat the oil in a deep frying pan and sauté the onion, garlic, carrot and parsnip / turnip for 10 minutes.
Add the chilli, ground coriander seeds and cumin. Cook for 2 minutes.
Roughly chop the tinned tomatoes and add to the frying pan with the tomato puree, balsamic vinegar and yeast extract / stock cube. Mix well.
Add the lentils and stir well. Cover and simmer on a low heat for 15 minutes.
Add the kidney beans and heat through. Finally add the chopped coriander leaves.

Serve with brown rice and a garnish of natural yoghurt.

Time From Cupboard-To-Table

About 50 minutes.

Notes & Variations on Chilli Non Carne

Mix in a couple of tablespoons of natural yoghurt, if you want a less spicy version or if the chilli is too hot.

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Ratings & Reviews

Rating	Comments
8/10	Very tasty variation on my usual veg chilli recipe.

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