Tuesday, 3 March 2009

veggie chilli double quick

I'd planned to cook the wonderful anchovy pasta (more on that in another post) for Lady Mac and Lubu, but the anti salty fish lobby won out, and we settled for veggie chilli.

There are few things which it's possible to make directly from the cupboard, with no fresh ingredients - okay, so you do need onion for this - but this is nearly there.

Veggie chilli

onion finely chopped
2 sticks celery
2 cloves garlic
carton of passata / tin of tomatoes
tin of kidney beans
100g (?) red lentils
1 1/2 tsp ground cumin
1 tsp chilli powder

Fry the onions and garlic in a little oil with a pinch of salt until soft

Add the spices, then the chopped celery ... soften for a while longer

Add the passata / tomatoes and drained rinsed kidney beans. Bring up to a simmer then add the lentils.

When the chilli at regular intervals, adding more water when necessary, and salt an pepper to taste.

When the lentils have softened, the chilli is ready. This made masses - probably enough for five of you, or four very hungry people.

As with the meatballs from the previous day, I think this is better with chopped tomatoes but if it's passata you have (as I did) then passata it is.

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