29 January 2016

digitalraven: (Default)

Got in and was hungry as balls. Had a rummage through the cupboards and found some random stuff. The umami paste and beef stock are the only things stopping it from being vegetarian. Maybe replace the beef stock with veg stock, the umami paste with miso paste, and double up the maggi.

Serves 4
Prep time 5 mins
Cook time 45 mins

Ingredients

  • 1 large white onion
  • 2 stalks celery
  • 4 tsp chopped garlic
  • 1 tsp chopped chilli
  • 2 tsp cumin
  • 2 tsp smoked paprika
  • ½ tsp hot chilli powder (more if you like to taste the heat)
  • 200g puy lentils
  • 400g can kidney beans
  • 400g can chopped tomatoes
  • 1 tbsp tomato puree
  • 800ml beef stock
  • 1 tbsp tomato puree
  • 2 tsp umami paste
  • 2 tsp maggi sauce

Method

  1. Fry onion/celery/garlic for 5-10 mins to soften.
  2. Add chilli and dry spices & stir to infuse.
  3. Add add all the other ingredients and stir through. Bring to a boil, cover, then simmer for 20 mins.
  4. Uncover and give it another 15-20 mins at a fast simmer.

Serve with the usual chilli accoutrements — rice, tortilla, cheese, etc.