Lentils are one of those foods I couldn’t live without. As well as being a good source of protein, they’re cheap, they keep for a long time and they’re easy to cook. If you’ve got lentils in the cupboard, and a couple of other ingredients, you’ve got a meal.
I’ve made lentil chilli countless times, and served it with everything from jacket potatoes to pasta. I don’t claim any exotic inspiration for this dish, it’s just a way of making good use of nature’s convenience foods. If you’re not vegan serve with lashings of grated cheese.
- 2/3 of a mug of red split lentils
- 2 large carrots use frozen peas or parsnips if you haven't got carrots
- 2 tins of chopped tomatoes
- 3/4 tsp of chilli powder or to taste (this will vary depending on what chilli powder you use)
- Some water
- Chop the carrots into bite-sized chunks. These may need to be smaller than a slice, if you have big carrots. Open the tins of tomatoes.
- Place the lentils, tinned tomatoes, carrot and chilli in a sauce pan with enough water to make it soupy. Partially cover the pan with a lid, and heat on a medium-high heat.
- Stir the pan every so often, as lentils can stick to the bottom of the pan. Reduce the heat if it's boiling to vigorously, and add more water if it thickens before the lentils are cooked.
- It should be done in around 15 minutes. It's cooked when the lentils are tender- taste a forkful if you're not sure. I served it with couscous today for a quick meal.
- So go on, whether you're vegetarian or not, give it a go!