LENTIL AND MUSHROOM CHILLI
Rich, thick, spicy and hearty vegetarian chilli.
Provided by davidnunn1
Time 2h
Yield Serves 6
Number Of Ingredients 0
Steps:
- Heat olive oil in a large saucepan, then add spices (cumin, coriander and chilli) to the hot oil for a few seconds. Add onion, garlic, carrot and chilies and cook for a few minutes until onion softens. Add chopped mushrooms, and continue to cook for a few minutes until mushrooms soften. Add washed lentils and stir for a minute. Add stock, tomato and garlic puree, bay leaves, soy sauces and Worcestershire sauce.
- Bring to the boil, then reduce the heat to simmer the lentils. Cook for an hour at low heat, stirring regularly, and adding boiling water when the contents start to stick to the pan. Towards the end, add tin of kidney beans. Can use the juice from the can in addition to the boiling water additions.
- Done when the lentils are soft.
- Options & serving suggestions: can add finely chopped celery, fresh chillies (according to taste), red wine to flavour. I prefer to eat with mashed potato, but of course would go with rice.
- Chilli powder varies in strength - I only used 1 tsp, but it is a very fiery batch!
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