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Good 0ld Jamie Oliver, this is a recipe from his website http://www.jamieoliver.com. I am always striving to eat less meat and find family friendly veggie dinners that everyone will eat. This recipe ticks all the boxes. It freezes really well and tastes great served with rice and topped with sour cream, grated cheddar, guacamole and coriander. This recipe has a lot of ingredients so make your life easier by prepping everything before you start to cook. 

Chilli Con Veggie 2

Serves 10

2 medium onions, peeled

4 cloves of garlic, peeled

1 medium leek, trimmed

1 long fresh red chilli

2tbsp olive oil

2tbsp ground cumin

2tbsp ground coriander

2tbsp smoked paprika

1/2 a cinnamon stick or 1tsp of ground cinnamon

2tbsp dried oregano

1 whole nutmeg, for grating

2tbsp tomato puree

250g dried green lentils

250g dried red lentils

2 x 400g tins of red kidney beans, drained and rinsed

2 x 400g tins of black beans, drained and rinsed

2 x 400g tins of chopped tomatoes

1.2L organic vegetable stock

Sea salt and freshly ground black pepper

Method

Finely chop the onions, garlic, leek and chilli (seeds in or out as you prefer) and place into your largest, heavy-based pan over a medium heat with the oil. Fry for about five minutes, or until softened. Add the spices, dried herbs and a good grating of nutmeg, then fry for two minutes – if it’s a little dry at this point, simply add a splash of water to help it out. Stir in the tomato puree and cook for a further two minutes.

Stir in the lentils, beans and chopped tomatoes, then add the stock. Bring it all to the boil, then reduce to a low heat and let it bubble away for at least one hour, or until thickened and reduced, stirring every 15 to 20 minutes, then season to how you like it.

Enjoy,

Dublin Mummy x

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