Lentil Chilli
Red Lentil Chilli
Yield
4 servingsPrep
10 minCook
40 minReady
50 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 225 | grams |
lentils, red (masoor dal)
|
|
| 1 | each |
sweet red bell peppers
chopped |
|
| 1 | each |
onions
chopped |
|
| 1 | each |
tomatoes, canned
chopped |
|
| 1 | each |
kidney beans, canned
|
*
|
| 1 | each |
thai bird's eye chili peppers
chopped, |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 225 | grams |
lentils, red (masoor dal)
|
|
| 1 | each |
sweet red bell peppers
chopped |
|
| 1 | each |
onions
chopped |
|
| 1 | each |
tomatoes, canned
chopped |
|
| 1 | each |
kidney beans, canned
|
*
|
| 1 | each |
thai bird's eye chili peppers
chopped, |
* |
Directions
Place the lentils in a large saucepan with kidney beans and cover with twice the volume of boiling water.
Put remaining ingredients in a food processor and whiz together (or chop by hand)
Add rest of ingredients, season to taste and simmer on very low heat for 40 minutes or until cooked. Then I just add tabasco to taste, it depends on what kind of chillis used and how many.
