About this recipe:A super-hearty vegetarian dish, that is packed full of protein. Lentils are simmered with carrots, celery, passata and spices. Serve with rice, a jacket potato or corn bread. It's the perfect dish to keep you warm during the winter. To make this dish vegan, simply use 2 tablespoons oil and omit the butter.
1 tablespoon olive oil
650g chopped onion
1 bulb garlic, chopped
450g dry lentils
175g tomato puree
2 litres water
2 tablespoons chilli powder
1 tablespoon cumin
1 dash paprika
salt to taste
black pepper to taste
125g sliced carrots
125g sliced celery
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Method Prep:25min › Cook:1hr › Ready in:1hr25min
Heat the olive oil and melt the butter in a large pot over low heat. Stir in onion and garlic and cook until tender.
Mix in lentils, tomato puree and passata. Pour in the water. Season chilli powder, cumin, paprika, salt and pepper.
Bring to the boil. Reduce heat to low, cover and simmer 30 minutes, stirring occasionally.
Mix carrots and celery into the chilli. Continue cooking 20 minutes over low heat, until lentils, carrots and celery are tender.
This was delicious and all the more so for being ultra healthy. We had it with rice, but it would be perfect with a jacket potato.
I used 2 litres of veg stock instead of water which I would recommend as the outcome was very flavoursome. - 20 Feb 2012