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Lentil Chilli


One member’s family favourite. She eats the chilli on a bed of green salad, with guac, salsa and tortilla chips crumbled on top. Her partner eats the chilli on a layer of tortilla chips, with a sprinkling of salad, etc. The kids mainly just eat the chips… You choose your method.


500g green lentils
2 Tblsp olive oil
2 onions, chopped
3 large cloves garlic, minced
2 tins tomatoes
1˝ Tblsp each paprika & cumin, 1 Tblsp coriander, 2-3 tsp chilli powder
Salt and pepper to taste (start with 1 tsp each)
Splash balsamic vinegar (optional)

Toppings and accompaniments: Green salad, tortilla chips, avocado or guacamole, wedges of lime, salsa, hot sauce, chopped coriander, etc.


Rinse and pick through lentils, and cover with water in pan. Bring to boil and cook 15-20 min (to just tender), adding hot water as needed.
Meanwhile, heat oil in a large pot. Saute onion for 5 minutes, add garlic and fry until soft. Stir in spices, cook 1-2min. Add tomatoes, simmer ~15minutes. Add cooked lentils (with as much liquid as you like), and simmer another 10 minutes. Add balsamic vinegar right at end. Serve with a choice of accompaniments and toppings, and combine as desired.


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