Lentil Chilli

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.