Lentil Chilli

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Ingredients (use vegan versions):


  • 8 oz red lentils
  • 1 pepper (pimento) – any colour red and yellow are best
  • 1-2 chilies (depending on type, experiment!)
  • 1 medium onion
  • 1 x 450g tin peeled plum tomatoes
  • 1 x 450g tin red kidney beans drained (or similar quantity soaked and cooked if you prefer, I’m lazy)

Directions:


NB British Measurements!


Put lentils in a pan with twice their volume boiling water
and the kidney beans. Turn heat to medium hot whilst you
whiz the remaining ingredients in a food processor (or chop
them up if you don’t have a food processor). Add whizzed
ingredients and either keep heat high and keep stirring
until the lentils are cooked (fastest) or turn heat as low
as possible and put a lid on them for 40 minutes or so
(best). Best made slightly milder than you normally take
chilli and served with lashings of Tabasco.


This chilli is incredibly versitile. It freezes forever, it
rehears as many times as you dare, you can have it with
baked potatoes, in tortillas, under mashed potato. I’ve
never tried but I think it would be great made in a haybox
if you have one and a friend mixes it with leftover mashed
potato and fries it as chilli burgers. Oh and it doesn’t
seem to mind sitting in a box in the car all day when we go
car-camping either.


Serves: 4-6 depending on appetite and how much rice you make


Preparation time: minimum 30 mins (better if you can allow 1 hour though)

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