So had to cook
something for dinner (a nightly unplanned occurrence) and while shopping saw tortillas and thought Mexican it is. Knowing I had to cook for a vegetarian meant doing
something new, first thought was a bean chilli as we had some at home.
The tin I thought was
beans turned out to be green lentils, so the recipe in my head was
adjusted, the rest of the store cupboard was raided and the result
follows.
Ingredients
1tbsp – Oil
1 – Medium Onion
(finely diced)
2 – Cloves Garlic
(crushed)
1tbsp – Tomato Purée
400g/1 Tin – Chopped
Tomatoes
400g/1 Tin – Green
Lentils
150g – Dry Red
Lentils
1 – Red Pepper
(diced)
1 – Green Pepper
(diced)
250ml – Vegetable
Stock
2tsp – Ground Cumin
1tsp – Ground
Coriander
1tsp – Chilli Powder
salt and pepper to
season
The cooking bit
Heat the oil in a
saucepan and add the onion, soften for a few minutes then add the
garlic and cook for a further 2 minutes. Next add the tomato purée
and cook for 2 more minutes.
Add in all the other
ingredients and give it a good stir, bring up to the boil then lower
to a simmer, cover and leave for 40 minutes, then season before
serving.
Serve with rice and
tortilla chips.
Let me know what you think in the comments below. Also this isn't quite as thick as a regular curry so you may want to add some vegetable gravy/cornflour to thicken it.
