Friday, 26 June 2015

Lentil Chilli

I have been playing around with a few different vegetarian chilli recipes for a while now.

Through trial and error, I seem to have found a combination that my husband loves. I thought that I would share it with you.Please feel free to feedback if you like.

So my chilli tonight is:

1 white onion, finely chopped
2 cloves of garlic, finely chopped
1 teaspoon of tomato puree
1 teaspoon of cumin
1 teaspoon of coriander
1/2 teaspoon of chilli flakes
1 tin of chopped tomatoes
1 tablespoon of Worcester sauce
100ml of red wine
200gran pack of beluga lentils

Start by frying the onions in one tablespoon of olive oil until soft and golden.

When soft, add the garlic, coriander, cumin, chilli flakes, and tomato puree. Cook on a low heat for 5 minutes.

Add the tomatoes, red wine and Worcester sauce and simmer for 15 minutes.

Add the lentils, mix well and simmer for another 10 minutes.

I served mine with brown rice because my husband likes it, but you could use white rice, couscous or quinoa.