Chilli non Carne

Depending on what you are serving with this will make 10-12 portions.

400-500g green lentils
3 red onions (or 2 large) finely diced
2 medium carrots finely diced
2 sticks of celery finely diced
4 cloves of garlic grated/mashed
Olive oil
2 heaped tsp ground cumin
2 tsp ground coriander
2 tsp ground allspice
1 cinnamon stick or 1 flat tsp ground cinnamon
3 bay leaves
2 birds eye chillis finely chopped
2 dried chipotle chillis (rehydrated in some hot water for 10 mins and then finely chopped)
3 tbs cider vinegar
1-2 dsp of Marmite
2 x 400g tins of good quality chopped tomatoes
2 tbs ketchup
1 heaped tbs dark brown sugar
1 heaped dsp of cocoa powder
1.2l (ish) of boiling water
2 x 400g tins of kidney beans (optional, black beans also work)

To serve
Grated cheese like a strong cheddar
Chopped fresh coriander
Finely sliced radishes
Jalapeños from jar chopped a bit
Creme fraiche if it is very hot
Salted tortilla chips/rice/jacket potato/cauliflower rice/roast squash

Hydrate the chipotle in hot water and set aside before chopping.

In a very large and deep pan, sweat the onion, celery and carrot and a large pinch of salt on a medium heat until soft (at least 10 mins) then add the garlic, spices, and chillis and stir and cook for a couple of mins.

Add the tomatoes and swill out each tin filled with about 1/3 cold water into the chilli. Add all the other ingredients EXCEPT the kidney beans and cook on a low heat for at least an hour, stirring regularly. Keep checking and add more water if your lentils are thirsty. Add the kidney beans about 20 mins before you want to eat. Season at the end, not while it is cooking.

Serve with the any of the listed schizzle on top.

Chickpea & Feta Salad

Serves 4

Half a red onion very finely sliced

1 red bird eye chilli finely chopped

Juice of one lemon

2 tbs olive oil

1 large jar of chickpeas

1 small tin of kidney beans

1 medium beetroot grated

2 large carrots grated 

Handful of mint roughly chopped

Handful of basil torn 

1 pack of feta cheese

1 tbs lin seeds

1 tbs sunflower seeds

In a large bowl mix the onion with the chilli and stir in the lemon juice and olive oil and mix well, adding some salt and pepper. Leave to one side for 20 mins to take the raw taste off the onion.

Heat the chickpeas until lukewarm with a couple tbs water. Once warm take off the heat and mash about 1/4 until a rough paste. 

Stir the chickpeas into the onion and lemon and mix well to make sure the paste takes on the oil and lemon juice. Add the kidney beans, carrot and beetroot and stir together. 

Finally add the herbs and crumble in the feta keeping some larger chunks. Check the seasoning and add more salt and lemon juice if necessary.

Serve and sprinkle on the seeds (if using) on each serving.

Can also add chopped tomatoes and cucumber – but only if not planning to keep left overs as will go too soggy.