Sunday 16 November 2008

Lentil Chilli

This makes a cheap and very nutritional meal, serve with rice or cornbread, avocado puree and sour cream or creme fraiche. It reheats well in the microwave, making it ideal to have as a quick snack.

2 onions
2tbs oil
4 -6 large cloves of garlic
250g dried red lentils
2 x 400g tinned chopped tomatoes
1 - 3 tbs chilli powder
1 ltr vegetable stock
1tbs dried oregano
salt and pepper

Chop the onions and crush the garlic
In a large heavy pan gently sauté the onions and garlic in a few tablespoons of oil.
Allow to cook and soften but do not allow to brown.
Add the chilli powder to taste, start with a small amount - different brands have different strengths.
Stir and allow to cook for another minute.
Add the rinsed red lentils and stir.
Stir in the tomatoes.
Add the oregano.
Pour in the stock - it should be a very loose mixture and stir well.
Allow to simmer very gently until the lentils have become mushy and the mixture like a thick sauce. Stir from time to time to prevent burning.
Season with salt and pepper.
Serve with a spoonful of creme fraiche.

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