Vegan lentil chilli
https://www.coop.co.uk/recipes/vegan-lentil-chilli
Adding cocoa powder gives this dish an extra layer of flavour
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Feeds
4
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Ready in
40 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 52g
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Ingredients
- 3 red onions, 2 diced, 1 sliced
- 1 tbsp Co-op vegetable oil
- 1 red pepper, diced
- 1 tbsp ground cumin
- 2 tsp mild chilli powder
- 1 tsp paprika
- ½ tsp ground cinnamon
- 400g can Co-op chopped tomatoes
- 4 tbsp cider vinegar
- 2 tbsp Co-op Fairtrade light brown sugar
- 125g Co-op dried red split lentils
- 2 x 400g cans Co-op red kidney beans, drained and rinsed
- 2 tbsp cocoa powder
- Cooked Co-op basmati rice, to serve
Method
- Put the diced onion and oil in a deep saucepan and fry on a medium heat for 5 mins, until almost soft
- Stir in the pepper and spices, cook for another 5 mins, then add the tomatoes, 2 tbsp of the vinegar, 1 tbsp of the sugar and the dried lentils
- Fill the tomato can with water and add to the pan, then half-fill again and add that too
- Bring to a simmer and cook for 15 mins
- While the chilli is cooking, mix the rest of the sugar into the remaining vinegar until dissolved, then pour over the sliced onion. Leave to pickle, stirring occasionally
- Add the kidney beans and cocoa powder to the chilli and simmer for another 5 mins, until the sauce has thickened. Serve with rice and top with the pickled red onion
