This Lentil Chilli was a little bit of an experiment tonight, hence the random spoonful of tahini and dash of cacao powder – which I would not usually add, however, it strangely worked and although barely noticeable, adds to the flavour and consistency!
1 tbsp coconut oil
Small chunk fresh ginger, finely chopped
2 garlic cloves, crushed
A small handful of fresh coriander, chopped
1/2 large red chilli
1 tbsp ground cumin
1 tsp smoked paprika
1 1/2 tsp cinnamon
1-2 tsp oregano
Pinch ground coriander
1/2 tsp cayenne pepper
2-3 tbsp tomato puree
1/2 cup red lentils
1/2 cup green lentils
3 mushrooms, chopped into small pieces
1 tin of kidney beans, drained
1 tbsp tahini
1/2-1 tsp cacao powder
3-4 cups water
sea salt and pepper
Fry the onion, ginger, chilli, coriander and garlic in a pan with coconut oil for about 5-10 minutes..
Add in the spices, tomato puree and stir the contents of the pan together – this should form a sort of paste.
Then rinse the lentils and add them into the pot with the finely chopped mushrooms.
Add about 3 cups of water, sea salt and pepper, and cook on a medium heat for about 10 minutes.
After 10 minutes add the drained kidney beans, cacao and tahini.
Continue cooking, stirring occasionally and adding more water if required. After 20 minutes the chilli should be cooked and good to eat, however, you can also continue cooking the chilli for a further 20-30 minutes on a very low heat to really soften and blend the ingredients.