Vegetarian Chilli

Ingredients

• 175g/6oz green lentils
• 2 tbsp sunflower oil
• 1 large onion
• 1-2 cloves garlic
• 1-2 tsp chilli powder
• 1 tsp cumin
• 1 red and 1 green pepper
• 2 carrots
• 2 x 400g/14oz cans chopped tomatoes
• 1 heaped tbsp tomato purée
• 300ml/½ pint vegetable stock
• 100g/4oz frozen peas
• 175g/6oz mushrooms
• 1 courgette
• salt and freshly ground black pepper
• 1 can kidney beans

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rinse the green lentils under cold water and drain them. Peel and finely chop the onion, and finely chop or crush the garlic. Deseed the red and green peppers and dice them. Peel and dice the carrots. Slice the mushrooms and dice the courgette.

2. Heat the sunflower oil in a large heavy pot over medium heat. Add the chopped onion and cook for 5 minutes, stirring, until softened.

3. Stir in the garlic, chilli powder and cumin and cook for 1 minute until fragrant. Add the peppers, carrots, mushrooms and courgette and cook for 5 minutes, stirring often.

4. Stir in the tomato purée, then add the chopped tomatoes, the drained lentils and the vegetable stock. Bring to a boil.

5. Reduce the heat to low, cover partly and simmer for 30 minutes, stirring now and then. Add a splash of water if the chilli becomes too thick.

6. Drain and rinse the kidney beans, then stir them into the pot with the frozen peas. Simmer uncovered for 10 minutes until the lentils are tender.

7. Season generously with salt and freshly ground black pepper, adjusting the chilli powder to taste if needed, and serve hot.