| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Veg2, Vegetarian | 4 | servings |
INGREDIENTS
| 1 | tb | Sunflower oil |
| 1 | Onion; chopped | |
| 2 | Cloves garlic; crushed (2 to 3) | |
| 1 | ts | Cumin seed |
| 1 | ts | Coriander seed |
| 2 | Sticks celery; chopped | |
| 2 | Carrots; peeled and diced | |
| 1 | Red or green pepper | |
| 8 | oz | Courgettes; diced |
| 8 | oz | Mushrooms; chopped |
| 6 | oz | Brown lentils |
| 3 | Whole dried chillies | |
| 2 | ts | Chilli powder |
| 1 | 14 ounces ti chopped tomatoes | |
| 1 | tb | Tomato puree |
| 2 | pt | Vegetable stock |
| 1/2 | ts | Ground cumin |
| Salt and pepper |
INSTRUCTIONS
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. Converted by MC_Buster. NOTES : 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. Converted by MM_Buster v2.0l.
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