This is a very mild vegetarian chilli - chilli without the chilli - but you can adapt it to suit your family's preferred spice levels. We serve it up with tortilla chips, rice and grated cheese. It's lovely - even committed carnivores shouldn't miss the meat! This recipe serves four/five.
- Olive oil
- 1 clove of garlic, sliced
- 1 red pepper, finely diced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chilli flakes (optional)
- 200g red lentils
- 1 x 400g can chopped tomatoes
- 1 x 400g can red kidney beans (or use half a can if your kids aren't keen)
- 500ml vegetable stock
- Squirt of tomato ketchup
- 1/2 teaspoon cocoa powder (optional)
1. Heat a tablespoon of olive oil in a large pan and add the garlic and red pepper. Fry until everything softens (about 10 minutes).
2. Add the spices and lentils and stir.
3. Add the chopped tomatoes, vegetable stock, kidney beans, ketchup and cocoa powder (if using). Stir and bring to the boil, then lower to a simmer.
4. Cover and simmer for about 30 minutes, checking the pan regularly in case you need to add extra water.
5. The chilli's ready when the lentils are cooked through and it's smelling delicious. Serve with rice and anything else you fancy.
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