Vegetarian chilli is wonderfully quick and easy to make and is packed full of healthy vegetables and pulses. I usually serve it with rice, but it’s pretty good with baked sweet potatoes too.
Preparation time: 20 mins
Cooking time: 30 mins
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, crushed
- 1-2 tsp chilli powder, to taste
- 1 tsp cumin
- 1 green pepper, chopped
- 1 red pepper, chopped
- 2 carrots, chopped
- 1 can green lentils
- 2 cans chopped tomatoes
- 1 heaped tbsp tomato purée
- 300ml vegetable stock
- 100g frozen peas
- 175g mushrooms, sliced
- 1 courgette, chopped
- Salt and black pepper
- 1 can kidney beans
- Heat the oil in a large saucepan
- Fry the onion and garlic together with the chilli and cumin until the onions are soft.
- Add the peppers, carrots and drained green lentils and cook for five minutes, stirring all the time.
- Add the tomatoes, purée, stock and peas, bring to the boil and simmer until the lentils are tender.
- Add the mushrooms and courgettes and simmer for five minutes more.
- Season to taste.
- Add the cooked kidney beans and simmer for five more minutes.
- Serve with cooked rice.
Photo: Michael Verhoef
Red lentil, chickpea and chilli soup
It’s so comforting to snuggle up with a nice, warm bowl of soup and some fresh, crusty bread in the winter, as you listen to the rain pouring down outside. This is one of my favourite recipes.
Preparation time: 10 mins
Cooking time: 25 mins
- 2 tsp cumin seeds
- 1 large pinch of chilli flakes
- 1 tbsp olive oil
- 1 red onion, chopped
- 140g red split lentils
- 850ml vegetable stock
- 400g tinned tomatoes
- 200g chickpeas
- A small bunch of coriander, roughly chopped (save a few leaves to serve)
- 4 tbsp Greek yogurt, to serve
- Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for about a minute.
- Add the oil and onion and cook for 5 mins.
- Stir in the lentils, stock and tomatoes, then bring to the boil.
- Simmer for 15 mins, until the lentils have softened.
- Blend in a food processor to create a rough purée.
- Pour back into the pan and add the chickpeas.
- Heat gently, season well and stir in the coriander.
- Finish with a spoon of yogurt and sprinkle the remaining coriander leaves on top to serve.
Now snuggle up and enjoy…
Red Dragon Pie
As I’ve only recently moved to Cardiff, I was planning to seek out some Welsh vegetarian recipes, but this first one is a bit of a cheat…
I was first cooked this dish when staying with a friend in Carmarthen, and what with the name, you can see why I might have thought it was a traditional Welsh recipe!
It turns out the name actually comes from the adzuki beans, which are known as “red dragon” beans in China.
Anyway, it’s a wonderfully warming dish, perfect for those cold, dark winter evenings.
Preparation time: 15 mins
Cooking time: 30 mins
- 2 tins of adzuki beans (or 200g dried beans)
- 1 onion, diced
- 2 cloves garlic, chopped
- 250g carrots, diced
- 1 tin of chopped tomatoes
- ¼ pint stock
- 1 tsp fresh thyme, chopped
- 1-2 tbsps soy sauce
- Black pepper
- 450g potatoes, sliced
- 25g butter
- Olive oil
- Preheat the oven to 200°C.
- Fry the onion and carrot in olive oil until soft. Add the garlic and fry for another minute.
- Add the beans, chopped tomato, stock, herbs, soy sauce and freshly ground pepper to taste. Bring to the boil and then simmer for 5 minutes, before reducing the liquid to a thick sauce. Transfer the mixture to a pie dish.
- Parboil the potato slices for 5 mins, then arrange on top of the filling.
- Dot with butter and a drizzle of olive oil.
- Bake in the oven for 30 minutes or until the potatoes are nicely browned.
Photo: Draig Goch via Flickr