Have I said it before ? I think so. I love chilli like the sunshine. Yup, I love the spices and textures, I love the bright vibrant colours, and I adore the taste. Here I use a combination of lentils and sweetcorn, both opposite in texture and colour, bringing visual joy to the table. This dish tastes great as a wrap filler or as a filling for a sweet jacket potato, and that is how I am serving ours, together with loads of stripped cut portobello steak mushrooms with garlic and teriyaki sauce, and some toasted tortillas for some crunch – now what could be better ? !
1 large red spanish onion, finely chopped
2 large cloves garlic, finely chopped
2 cups of pre-cooked lentils (I used canned for speed)
1 cup of sweetcorn
1 medium sized bell pepper, chopped into small squares
Himalayan salt to taste
olive oil for frying
2 Tbsp tomato puree/paste
½ tsp ground chilli powder
1 can of tomatoes, or 2 cups of canned tomatoes (use fresh by all means)
¾ tsp smoked paprika
1/8 tsp turmeric
a dash of agave nectar
- Fry your onion in a little olive oil, then when it turns transparent, add the garlic. Stir for a minute and lower the heat so it won’t burn.
- Now add the red pepper, and continue stirring for a further 2-3 minutes, then stir in the tomato puree/paste and the spices, adding a little more oil if dry.
- Add the remaining ingredients and cover. Simmer gently for 30 minutes until you are left with a thick rich sauce.
- Serve on a bed of rice, or any other way you wish. Enjoy !
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010