Veggie Lentil Chili Non Carne!

Recipe by English_Rose
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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put the lentils in a pan of cold water and bring to the boil. Simmer for 20 minutes, not allowing them to boil dry. They should be almost cooked after this time.
  • Heat the oil in a deep frying pan and sauté the onion, garlic, carrot and parsnip for 10 minutes.
  • Add the chili, ground coriander seeds and cumin. Cook for 2 minutes.
  • Roughly chop the tinned tomatoes and add to the frying pan with the tomato paste, balsamic vinegar and stock cube. Mix well.
  • Add the lentils and stir well. Cover and simmer on a low heat for 15 minutes.
  • Add the kidney beans and heat through. Finally add the chopped cilantro leaves.
  • Serve with brown rice and a garnish of natural yoghurt.
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