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Chili with lentils





This is the vegetarian version of Chili con Carne for vegetarians or just for the sake of variety. The dish is sometimes called Chili sin Carne which means Chili without meat, but we found it a bit weird to name a dish after something that is not in it, so we just call it Chili with lentils (or Chili con lentejas in Spanish).



2 servings

Ingredients:

14 oz chopped tomatoes
½ onion
1 carrot 0.5 cups red lentils (uncooked, but make sure it's the type that doesn't have to be immersed in water for hours)
9 oz kidney beans
Water
1 tbsp tomato purée
Oregano
Garlic powder or 1 crushed garlic clove
Dry coriander
Cumin
Salt
Black pepper


Directions:

Fry chopped onion until transparent. Add chopped tomatoes, salt, pepper, carrot and tomato purée. Add the lentils and allow the sauce to simmer for a while. Put the spices in. Add 0.5 cups of water let simmer until the water is almost gone. Add another 0.5 cups and wait for it to be absorbed by the lentils. Repeat the procedure until the lentils are ready. They should be soft. Lastly, add the kidney beans. When the beans are warm, the dish is ready.

Serve with jasmin rice and some vegetables.