Chilli Sin Carne

The United Nations have declared 2016 as the International Year of Pulses (IYP) in the effort to encourage more people to incorporate pulses into their diet. Pulses, in all of their nutritious forms, are a wholesome and inexpensive way to enrich your diet. I love them so much that I've decided to base my final year HRP on them! Here is a scrummy vegetarian recipe that will warm the cockles of your heart in those colder nights to come.

Serves 6 big portions.

Ingredients
1 medium onions, peeled
2 cloves of garlic, peeled
1 medium leek, trimmed
1 long fresh red chilli
1 tablespoons olive oil
1 tablespoons ground cumin
1 tablespoons ground coriander
1 tablespoons smoked paprika
1/2 teaspoon ground cinnamon
1 tablespoons dried oregano
2 tablespoons tomato purée
250 g dried green lentils
1 x 400 g tins of red kidney beans, drained and rinsed
1 x 400 g tins of black beans, drained and rinsed
1 x 400 g tins of chopped tomatoes
500ml vegetable stock
Sea salt
Black pepper , freshly ground

Finely chop the garlic, onions, leek and chilli and place into a large heavy-based pan (like a Le Crueset). Fry with the oil, over a medium heat for around 5 minutes, or until softened. Add your spices and dried herbs, then fry for 2 minutes. If this looks dry and starts to catch, add in a few splashes of water to loosen up. Stir in the tomato purée and cook for a further 2 minutes. Stir in the green lentils, beans and chopped tomatoes, then pour in the vegetable stock. Bring it all to the boil, reduce to a low heat and let it simmer away for at least 1 hour, or until reduced and thickened, stirring every 15 to 20 minutes. Season to your preference. I serve mine with rice, sour cream, grated cheese and wedges of lime, but it’s also delicious on a slow baked jacket potato.

To find out more about IYP follow the link  http://www.fao.org/pulses-2016/en/