With being newly vegetarian, although it’s been 4 months now, it is sometimes easy to get stuck in a rut with what to make. Forbidden Rice Whole Bowls are a bit much sometimes on repeat, and Yellow Belly Curry is great and everything, but it’s just much of the same thing. Using Quorn gets boring after a while because there’s only so much you can do with it, and roast veg just gets too much.
So with everything, I have tried and tried to change things up and find something new to do. Risotto is a good go to, although expensive when you factor in 25g of dried Porcini mushroom is £2 and the recipe you favour calls for 50g of those and 250g of chestnut mushrooms, you’re looking at an increased food bill which you’d probably rather avoid having regularly.
I bought a spiraliser in the hopes it would give me something new to work with, but that didn’t go quite to plan, but that’s to be expected for 99p and shipped from China. So all in all, it’s been a learning process.
When I started the process though, Lentils were on the original shopping list, and apart from one lentil stew that was thrown together and was very stressful to make, they’ve sat in the back of the cupboard behind a packet of black rice and beside a packet of couscous. There was third of a packet of Quorn mince in my freezer, but thinking of making a chilli with it made me sigh with a little hint of sadness. So I decided it was time to crack out another vegan friendly recipe of my own creation!
Ted’s Lentil Chilli with Sweet Potatoes
2 Large Sweet Potatoes
½ cup Red Lentils
2 tbsp Olive Oil
1 Red Onion (chopped)
1 small tin of Red Kidney Beans (drained)
1 tin of Plum Tomatoes
1 small carton of Passata
1 packet Old El Paso Chilli Spice Mix
- Heat the oven to 160c and place the sweet potatoes on a baking tray and bake for 40-50 minutes, or until soft when a knife is inserted into the middle.
- Heat Olive Oil in a frying pan over a medium heat.
- Fry onion in the oil until just becoming translucent.
- Add in the kidney beans and fry for a few seconds with the onions.
- Add the spice mix and coat well.
- Add the lentils and stir into the mix.
- Add the tin of plum tomatoes and break up the bigger pieces with the spoon.
- Add the full carton of passata and let it simmer until the lentils have softened.
- If the mixture becomes to thick, add a little bit of water to loosen it back up.
- Once the potatoes are cooked, cut them open and arrange them in the middle of the dish to be served. Then add on top a few spoonfuls of the lentil chilli.
The recipe will make enough Lentil Chilli to served four people, if you are serving four people, add an extra two sweet potatoes the oven, if you’re just serving two, either indulge or save the remaining two portions for lunch the following day or freeze for a future time. Either way, ensure the chilli is piping hot when reheated.