Lentil Chili no dairy, no meat, no tomato – YUM!!!!! For you, Nicola.

Vegetarian chili: lentils, cooked with chili, cumin, garlic, grated lime rind, paprika, reduced stock, onions.  Seriously, you would never know there was no meat or no tomato..  Works well with any lentil.  I used green and black.  Even a combo works well.

2 tsp cold pressed olive oil or coconut oil
1/2 cup chopped onion
2 garlic cloves, minced
1 Tbsp chili powder
2 Tbsp ground cumin
1 tsp dried oregano leaves
4 cups (or more) stock
1 cup dried brown lentils, rinsed and soaked and dried.
Juice from one lime, with thinly shaved skin ( just two segments grated in…)

Heat oil in a wok over medium heat. Add the onion and saute for 2 minutes. Add the garlic and saute for another 30 seconds. Add chili powder, cumin, oregano leaves, and paprika; stir for 30 seconds. Add the lentils and stir until well coated with spices and spices start to stick and caramelise.

Add 2 cups of stock, and lemon peel. Increase the heat and bring to a boil, skimming off any foam from the surface. Reduce heat to low and simmer until lentils are tender, adding more water by 1/4 cupfuls as needed. Stir in lime juice and season with rock salt or sea salt.

Delicious on riced cauliflower or on a bed of steamed greens.  I have also piled it on coin sized pieces of cauliflower and broccolli lightly steamed.  (Using them instead of corn chips.)

YUM!!!!!!

Advertisements

Please let me know what you think

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s