red lentil chili

Name: red lentil chili
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 2 red peppers; 2 Carrots; 3 small red chillies; 35 g fresh ginger; 3 Onions; 2 Garlic cloves; 3 TABLESPOONS Oil; 3 TABLESPOONS Sugar; 150 g red lentils; 2 TABLESPOONS red curry paste; 1 can (850 ml) chunky tomatoes; 600 ml Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON ground cumin; 1 TEASPOON ground cilantro; 1 can (425 ml) Chickpeas; 1 can (425 ml) Kidney beans; 7-10 Tbsp Pepper

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

2 red peppers
2 Carrots
3 small red chillies
35 g fresh ginger
3 Onions
2 Garlic cloves
3 TABLESPOONS Oil
3 TABLESPOONS Sugar
150 g red lentils
2 TABLESPOONS red curry paste
1 can (850 ml) chunky tomatoes
600 ml Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON ground cumin
1 TEASPOON ground cilantro
1 can (425 ml) Chickpeas
1 can (425 ml) Kidney beans
7-10 Tbsp Pepper

Directions

1
Clean, halve and wash the peppers, removing the seeds. Cut the bell peppers into cubes. Peel, clean and dice the carrots. Wash the chili. Peel and finely chop ginger. Peel onions and garlic, dice finely.
2
Heat the oil in a large pot. Sauté onions, ginger, garlic and chilli in it for about 2 minutes. Sprinkle with sugar and let it caramelize slightly. Add paprika, carrots and lentils, fry for about 2 minutes and stir in curry paste. Add tomatoes, add stock, season with salt, pepper, cumin and coriander. Bring to the boil and simmer for 15-20 minutes.
3
Pour the chickpeas and kidney beans into a sieve, rinse and drain. Add them to the chilli stew about 5 minutes before the end of the cooking time. Season chili and sprinkle with pepper.