This week saw a lentil chilli inspired by a Sophie Dahl
cooking show where she substituted lentils for the mince in her shepherd’s pie. Don’t be put off by the list of
ingredients, you should feel free to switch the veggies for ones that you have
lying around or that are in season, the rest are simple store-cupboard
staples.
Ingredients
4 tbsp olive oil
1 onion, finely chopped
1 carrot, finely chopped
3 fat garlic cloves, finely chopped
2 green chillis, deseeded and sliced
200 g mixed mushrooms, quartered
3 courgettes, chopped
1 beetroot, peeled and grated
1 tsp ground cumin
½ tsp chilli powder
½ tsp sweet smoked paprika
1 bay leaf
4 juniper berries, crushed
1 dessertspoon tomato puree
1 tin plum tomatoes, chopped
150 g rinsed black lentils
1 dessertspoon balsamic vinegar
Salt and black pepper
100 ml milk
Juice ½ lemon
2 desertspoons plain yoghurt
1 tin of red kidney beans, rinsed
Sour cream to serve
Method
1. Heat the oil in a large saucepan then add the onion and
carrot. Fry over a medium heat for
5 minutes or until the onion is transparent but not coloured. Add the garlic, chilli, mushrooms and
courgettes and cook for another 5 minutes, stirring.
2. Add all the spices, the beetroot, tomato puree and tin of
tomatoes to the pan. Fill the
empty tin of tomatoes with water and also add to the pan.
3. Add the lentils and all remaining ingredients except the kidney beans, salt and lemon juice. Bring to the
boil and simmer for 30 minutes or until the lentils are tender. Then add the kidney beans, lemon juice
and salt to taste. Cook for 5
minutes, taste, adjust the seasoning if necessary and serve with rice or bread,
a dollop of sour cream and perhaps some guacamole.
Delicious.
No comments:
Post a Comment