Vegetarian chilli

Vegetarian chilli

Vegetarian chilli

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

Serves: 4

 …

Ingredients:

  •  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

Method:

  1. Heat the oil in a large saucepan
  2. Fry the onion and garlic together with the chilli and cumin until the onions are soft.
  3. Add the peppers, carrots and drained green lentils and cook for five minutes, stirring all the time.
  4. Add the tomatoes, purée, stock and peas, bring to the boil and simmer until the lentils are tender.
  5. Add the mushrooms and courgettes and simmer for five minutes more.
  6. Season to taste.
  7. Add the cooked kidney beans and simmer for five more minutes.
  8. Serve with cooked rice.

Easy!

Photo: Michael Verhoef

Red lentil, chickpea and chilli soup

Red lentil, chickpea and chilli soup

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

Serves: 4

Ingredients:

  • 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

 Method:

  1. Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for about a minute.
  2. Add the oil and onion and cook for 5 mins.
  3. Stir in the lentils, stock and tomatoes, then bring to the boil.
  4. Simmer for 15 mins, until the lentils have softened.
  5. Blend in a food processor to create a rough purée.
  6. Pour back into the pan and add the chickpeas.
  7. Heat gently, season well and stir in the coriander.
  8. Finish with a spoon of yogurt and sprinkle the remaining coriander leaves on top to serve.

Now snuggle up and enjoy…

Photo: dejahthoris

Red dragon pie

Welsh Dragon

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

Serves: 2

Ingredients:

  • 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

Method:

  1. Preheat the oven to 200°C.
  2. Fry the onion and carrot in olive oil until soft. Add the garlic and fry for another minute.
  3. 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.
  4. Parboil the potato slices for 5 mins, then arrange on top of the filling.
  5. Dot with butter and a drizzle of olive oil.
  6. Bake in the oven for 30 minutes or until the potatoes are nicely browned.

Enjoy…

Photo: Draig Goch via Flickr