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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 6 |
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I found and made a wonderful lentil chili recipe on the web but when I wanted to make it again I couldn't find it. This is my attempt to recreate it. It is a substantial chili that your guests might not realise has no meat in it (I do eat meat but not every day). Vary the garlic and chili to your taste - I just happened to have some harissa to hand. Cumin gives a nice warm note. It is one of those even better next day dishes. This makes quite a lot but I do have quite a large slow cooker. If you didn't have a slow cooker I guess you could simmer on the hob for 90mins or so? Ingredients:
2 large onions, diced |
2 large carrots, peeled and diced |
2 celery ribs, diced |
1 tablespoon oil |
3 garlic cloves, finely chopped |
1 1/2 cups green lentils |
3 small red chilies |
1 teaspoon harissa |
1 teaspoon ground cumin |
2 (400 g) cans chopped tomatoes with juice |
500 ml vegetable stock |
2 (400 g) cans red kidney beans, rinsed and drained |
2 tablespoons concentrated tomato paste |
salt |
ground black pepper |
Directions:
1. Heat oil in a large skillet and gently fry the onions, celery and carrot until soft (~ 8mins).
2. Add the garlic, cumin, harissa and finely chopped fresh chili. Fry for a minute.
3. Add the lentils, chopped tomatoes, tomato paste and stock and bring to simmer.
4. Transfer to slow cooker.
5. Cook on Low for 6-8 hours.
6. Add kidney beans for the last half hour, tasting and adding salt and pepper to your taste then.
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