Serves 4
This
warming chilli is great served with baked potatoes or rice. Be careful
to warn guests
about the whole chillies, or take them out as you serve out portions.
Ingredients
1tbsp sunflower oil
1 onion, chopped
2-3 cloves garlic, crushed
1tsp cumin seed
1tsp coriander seed
2 sticks celery, chopped
2 carrots, peeled and diced
1 red or green pepper
8oz / 225g courgettes,
diced
8oz / 225g mushrooms, chopped
6oz / 175g brown lentils
3 whole dried chillies
2tsp chilli powder
14oz / 400g tin chopped
tomatoes
1tbsp tomato puree
2 pints / 300ml vegetable
stock
½tsp
ground cumin
salt and pepper
Method 1. Heat the oil and fry the
onion and garlic until quite soft.
2. Add the cumin and coriander
seeds and cook until the seeds begin to pop.
Add the vegetables and sweat for about 10 minutes.
3.
Add the lentils, chillies and chilli powder. Stir in well and cook for
2 minutes.
Pour over the tomatoes and stock or water.
4.
Stir in the tomato puree and boil. Simmer for 50-60 minutes.
5. Add more stock if necessary.
Add the ground cumin, season to taste and cook for another 10 minutes.
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