Recipe by Moyni
I found and made a wonderful lentil chili recipe on the web but when I wanted to make it again I couldn't find it. This is my attempt to recreate it. It is a substantial chili that your guests might not realise has no meat in it (I do eat meat but not every day). Vary the garlic and chili to your taste - I just happened to have some harissa to hand. Cumin gives a nice warm note. It is one of those "even better next day" dishes. This makes quite a lot but I do have quite a large slow cooker. If you didn't have a slow cooker I guess you could simmer on the hob for 90mins or so?
Top Review by Evil Snake Woman
I can't comment on the making of this dish, but Moyni made it for us on Saturday and it was divine! The flavours and texture are amazing. Definately worth a go! OMG!! Made it myself at last.... SO SO SO SO easy to make and soooooooo tasty!! Give it a try, it is sooooo worth it!!!
- 2 large onions, diced
- 2 large carrots, peeled and diced
- 2 celery ribs, diced
- 1 tablespoon oil
- 3 garlic cloves, finely chopped
- 1 1⁄2 cups green lentils
- 3 small red chilies
- 1 teaspoon harissa
- 1 teaspoon ground cumin
- 2 (400 g) canschopped tomatoes with juice
- 500 ml vegetable stock
- 2 (400 g) cans red kidney beans, rinsed and drained
- 2 tablespoons concentrated tomato paste
- ground black pepper
Directions See How It's Made
- Heat oil in a large skillet and gently fry the onions, celery and carrot until soft (~ 8mins).
- Add the garlic, cumin, harissa and finely chopped fresh chili. Fry for a minute.
- Add the lentils, chopped tomatoes, tomato paste and stock and bring to simmer.
- Transfer to slow cooker.
- Cook on Low for 6-8 hours.
- Add kidney beans for the last half hour, tasting and adding salt and pepper to your taste then.