Vegetarian chilli

Ingredients for  4-6  Servings

• 175g

  Green lentils
• 2 tbsp

  Sunflower oil
• 1

  Large onion, chopped
• 1-2

  Cloves garlic, crushed
• 1-2 tsp

  Chilli powder
• 1 tsp

  Cumin seeds
• 1

  Red pepper, stalk and seeds removed, and chopped
• 1

  Green pepper, stalk and seeds removed, and chopped
• 2

  Carrots, peeled and chopped
• 2 x 400g

  Tins of chopped tomatoes
• 1 heaped tbsp

  Tomato purée
• 300ml

  Vegetable stock
• 100g

  Frozen peas
• 175g

  Mushrooms, wiped and quartered
• 1

  Courgette, chopped
• 400g

  Tin of kidney beans, drained
• -

  Salt and freshly ground black pepper

Approximate Times

• Preparation :

  30 minutes to 1 hour
• Cooking :

  30 minutes to 1 hour

Method

1. Place the green lentils in a large bowl and pour boiling water over them. Leave to soak for 30 minutes. (Alternatively, buy a tin of pre soaked lentils.) Drain.
2. Heat the oil in a large saucepan and fry the onion and garlic together with the chilli and cumin, about ten minutes or until the onions are soft.
3. Add the peppers, carrots and drained green lentils and cook for five minutes, stirring all the time. Add the tomatoes, purée, stock and peas, bring to the boil and simmer until the lentils are tender (about 30 minutes). Add the mushrooms and courgettes and simmer for five minutes more. Season to taste.
4. Add the cooked kidney beans and simmer for five more minutes.
5. Serve with cooked rice.