Lentil and vegetable chilli

Submitted by astralhippy

Makes 6 servings

a lovely alternative to soya mince chilli or meat chilli gorgous served with quinoa, millet or rice.

Ingredients

1	pint stock, vegetable
1	medium Onion, chopped,
2	Garlic cloves, chopped,
400	grams canned tomatoes, chopped
1	tablespoon Tomato puree,
8	ounces Lentils, puy
8	ounces cooked Red Kidney beans,
4 1/2	ounces carrot, chopped,
4 1/2	ounces Celery, chopped,
5 1/2	ounces Red Pepper, chopped,
1	tablespoon ground cumin, ,
1/2	teaspoon Cayenne Pepper,
1	tablespoon Cocoa Powder,
1	teaspoon dried Oregano,
1/4	ounce Bay leaf,
1	tablespoon Olive oil,
1	Salt and Pepper, season to taste

Directions

Fry off the Onion and Garlic until soft add all the other veggies apart from the Tomatoes and Tomato puree sauté for about 10 minutes until soft. Now add the Cumin, Cayenne and Cocoa cook out for about 2 minutes, now add the |Puy lentils and stock bring to the simmer add Bay leaf and Oregano and season to taste.
Put on lid and cook for about 25 – 30 minutes. Add cooked Kidney beans and heat through. Serve with either Rice, Pasta or Quinoa and Crusty bread is wished