Luscious lentil chilli

Luscious Lentil Chilli

Luscious Lentil Chilli- vegan

The beauty of the Lentil chilli is that it is relatively cheap but really tasty and filling:-) and the Lentil chilli is popular with both meat eaters and vegetarians alike. Lentils and beans are a great source of resistant starch- especially when the dish is prepared in advance.

Recently, I have had a few people asking for the recipe, so here goes….  N.B. Where possible, all ingredients are organic / bio grade. Serves 8-10 but it freezes well.

To make it really authentic, and to increase the nutritional profile, you can add a tablespoon or 2 of cocoa powder… Arrrriiiibbbbaaaa…..

Ingredients

250g of mixed lentils (soaked overnight with tsp vinegar or lemon to increase digestibility)

Chopped veg : 2-3 carrots and 2 small turnips, peeled and diced, couple of sticks of celery & 2 onions chopped. You can use whatever veg is available and in season but for softer veg, add them later in the cooking process.

4 cloves garlic

2-4 chillis depending on the heat

Tin of tomatoes or 4-6 juicy ripe tomatoes roughly chopped & tbsp tomato puree

Tin of red kidney beans

Handful of frozen chestnuts – optional

Spices: 1tsp ground coriander, 1tsp ground cumin, 1/2 tsp turmeric, pinch of black pepper.  Add chilli powder if not spicy enough. Salt to taste.  Note that the spices don’t make it into a curry but add a nice depth of flavour.

Large dollop of coconut oil or olive oil

Cup of water as required

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Pre-preparation: Soak lentils overnight in water with a tbsp of apple cider vinegar or lemon juice.

Method:

Melt the coconut oil or pour in the olive oil and heat gently.

Add the prepared carrots, celery, onion, garlic and chillis to the pan and cook on a low heat until the onions are soft.

Drain the lentils and add to the pan along with the spices and cook for a couple of minutes.

Add the tomatoes and tomato puree and water and cook on a lowish heat, stirring occasionally for about 20 minutes until the lentils have softened.

Add the red kidney beans and the chestnuts and cook for a further 10 mins. Note that the texture should be quite thick & saucy. If too watery, cook a little longer or add some more water if dry.

Serve with cauliflower, coconut and lemon ‘rice’ if on a low carb way of eating. A side salad of spicy rocket and onion salad will boost your vitamin, mineral and fibre intake…

 

 

 

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