Vegetarian chilli

Adapted from a recipe in the Slimming World magazine — a useful source of low-calorie recipes that don’t compromise on flavour. I cooked my lentils from scratch, but if you’re lazy or in a hurry, you can use a can. A very easy midweek dinner.

1 tbsp vegetable oil
1 large onion, chopped
2 garlic cloves, chopped
1 tbsp ground cumin
1 tsp ground cinnamon
1 tsp harissa, or more to taste
1/2 tsp smoked paprika
1 400 g can tomatoes
12 cherry tomatoes, halved (or a second can of tomatoes)
200 g mushrooms, halved or quartered
200 g Puy lentils (or a 400 g can)
1 bay leaf
400 g can red kidney beans
To serve:
fat-free fromage frais or yogurt
rice or pasta

Cook the lentils in an equal volume of water, with a bay leaf and some pepper — they will take about 20 minutes.

Meanwhile, in a large frying pan with a lid, soften the chopped onion in the oil, adding the garlic after about 5 minutes. Add the cumin, cinnamon, and cherry tomatoes and cook for a few minutes before adding the can of tomatoes, the harissa, and the smoked paprika. Cover and simmer for 15-20 minutes. Taste and adjust seasoning if it’s not hot enough for you.

Add the mushrooms, lentils, and drained and rinsed kidney beans to the sauce and simmer for another 15 minutes while you cook the rice or pasta. Serve with a dollop of fromage frais.

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