Wednesday 23 May 2012

Sweet and Spicy Lentil Chilli

From Fresh from the Vegetarian Slow Cooker, Robin Robertson, The Harvard Common Press, 2004.

This was a simple chilli to make and a particularly tasty one.

In a frying pan a chopped onion, a chopped red capsicum and two chopped garlic cloves were cooked with the lid on until tender. Two tablespoons of chilli powder were added and stirred in for about a minute. This mix was added to the slow cooker.

In also went about a cup and a half of brown lentils, a can of tomatoes,, about a quarter of a cup of molasses, a little ground allspice, a pinch of cayenne pepper and some salt and pepper. Two cups of water and one of apple juice were added. They were cooked at a low level for about eight hours.

This was a delicious chilli. When I want to make a chilli in future this is the one I would turn to. It was even better the next day.

Taste: ✔✔✔✔
Ease of cooking: ✔✔✔✔

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