This lentil chilli is probably one of the most versatile recipes I’ve created to date. It’s super easy to make, can be used in a variety of ways and is so, so delicious. I like to make this ahead of time as it’s great to make a large batch, i.e. double the recipe, and have left overs which makes for quick week-night dinners.
I prefer to serve the chilli as nachos over corn chips with salsa and loads of guacamole and you can also serve it with rice, over baked potato or kumara but always with loads of guacamole.
You will need:
– 1 can of lentils – I prefer the Woolies Macro Organic Lentils, strained and rinced
– 1 large leek, finely sliced
– 1 medium brown onion, finely diced
– 1 medium red onion, finely diced
– 4 large garlic cloves, finely grated
– 1TBSP smoked paprika
– 1TBSP Cumin
– 1 medium sized red capsicum, chopped into small pieces
– 1 small birds eye chilli, chopped into really small pieces
– 1/3C vegetable stock
Place roughly 2 TBSP EVOO in a saucepan, add brown & red onion and leek. Sauté and add garlic. Once garlic, onions and leek are sautéed, add cumin and paprika and stir through. Add capsicum, chilli, vegetable stock and lentils; simmer for 20 minutes or until 80% of the stock is absorbed.
Serve with side of your choice.