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Ingredientes
- 1 Tbsp. Sunflower oil
- 1 x Onion, minced
- 2 x Cloves garlic, crushed (2 to 3)
- 1 tsp Cumin seed
- 1 tsp Coriander seed
- 2 stk celery, minced
- 2 x Carrots, peeled and diced
- 1 x Red or possibly green pepper
- 8 ounce Courgettes, diced
- 8 ounce Mushrooms, minced
- 6 ounce Brown lentils
- 3 whl dry chillies
- 2 tsp Chilli pwdr
- 1 x 14 ounces ti minced tomatoes
- 1 Tbsp. Tomato puree
- 2 pt Vegetable stock
- 1/2 tsp Grnd cumin Salt and pepper
Direcciones
- 1. Heat the oil and fry the onion and garlic till quite soft.
- 2. Add in the cumin and coriander seeds and cook till the seeds begin to pop. Add in the vegetables and sweat for about 10 min.
- 3. Add in the lentils, chillies and chilli pwdr. Stir in well and cook for 2 min. Pour over the tomatoes and stock or possibly water.
- 4. Stir in the tomato puree and boil. Simmer for 50-60 min.
- 5. Add in more stock if necessary. Add in the grnd cumin, season to taste and cook for another 10 min.
- NOTES : This warming chilli is great served with baked potatoes or possibly rice. Be careful to warn guests about the whole chillies, or possibly take them out as you serve out portions.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 491g | |
| Recipe makes 4 servings | |
| Calories 255 | |
| Calories from Fat 42 | 16% |
| Total Fat 4.76g | 6% |
| Saturated Fat 0.55g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1016mg | 42% |
| Potassium 1005mg | 29% |
| Total Carbs 41.05g | 11% |
| Dietary Fiber 16.9g | 56% |
| Sugars 8.69g | 6% |
| Protein 14.67g | 23% |
