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Our seasonal snack
This warming chilli is great served with baked potatoes or rice.
Be careful to warn guests about the whole chillies, or take them out as you serve out portions.
Ingredients
1 tbsp sunflower oil, 1 onion, chopped 2-3 cloves garlic, crushed 1tsp cumin seed, 1 tsp coriander seed, 2 sticks celery, chopped 2 carrots,
peeled and diced 1 red or green pepper, 8oz / 225g courgettes, diced 8oz / 225g mushrooms, chopped 6oz / 175g brown lentils,
3 whole dried chillies, 2tsp chilli powder, 14oz / 400g tin chopped tomatoes, 1tbsp tomato puree, 2 pints / 300ml vegetable stock,
1/2tsp ground cumin, salt and pepper
Method
1. Heat the oil and fry the onion and garlic until quite soft.
2. Add the cumin and coriander seeds and cook until the seeds begin to pop. Add the vegetables and sweat for about 10 minutes.
3. Add the lentils, chillies and chilli powder. Stir in well and cook for 2 minutes. Pour over the tomatoes and stock or water.
4. Stir in the tomato puree and boil. Simmer for 50-60 minutes.
5. Add more stock if necessary. Add the ground cumin, season to taste and cook for another 10 minutes.