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Lentil Chili with Winter Vegetables
Warm up your winter evenings with a savory lentil chili, where seasonal vegetables mingle with spices for an explosion of comforting flavors.
Ingredients - for 4 people
- 1 can crushed tomatoes
- 200g green lentils
- 800g sweet potatoes
- 2 carrots
- 1 bell bell pepper
- 1 clove garlic
- 10g Mexican chili powder
- A little bit of Véritable Cilantro
- olive oil
- 1 vegetable bouillon cube
- salt & pepper
Recettes et Cabas tells you more:
You can accompany this chili with marinara sauce (Italian tomato sauce), hot sauce (a spicy sauce made from garlic, onions, chilli, vinegar and oil) or salsa sauce (a sauce made from tomatoes, onions, peppers and chilli) and coriander. There will probably be some left over for the next day, as this dish is delicious reheated.
Preparation
- Prepare the vegetable stock by diluting the cube in 1/2 l. boiling water in a large casserole dish.
- Add the chopped tomatoes and lentils. Bring to the boil and simmer for 15min. Add a little salt halfway through cooking.
- Meanwhile, peel the carrots and sweet potatoes and cut into small cubes. Cut the bell pepper into small cubes. Peel and mince the garlic.
- Add all the vegetables to the casserole along with the chili spices and coriander. Season with salt and pepper. Simmer, stirring regularly, until the vegetables reach the desired consistency, about 20 min. Add water if necessary.
- Enjoy piping hot!
