We served this dish for Leo's birthday party as late night street food to all our friends and family and it went down a real treat. The smoky flavour from the smoked paprika and BBQ sauce (if using), makes the thick sauce taste delicious and compliments the lentils and black beans perfectly. We served it with some good quality tortilla chips, guacamole, rice and salad on the side - but any of those will do great.
Serves 4 & takes 45 minutes to cook
Ingredients
2 red onions, peeled and diced
3 garlic cloves, peeled and diced
2 celery sticks, diced
2 carrots, diced
2 teaspoons of smoked paprika
2 tablespoons of harissa paste
1 tablespoon of smoky BBQ sauce (optional)
1x 400g can of tinned tomatoes
2 tablespoons of thick balsamic vinegar
1 vegetable stock pot, mixed with 400ml boiling water
2x 400g cans of green lentils, drained
1x 400g can of black beans, drained
Olive oil
Salt and pepper
Method
1. Place a large pan over a medium heat and add a drizzle of olive oil. Once warm, add the diced onions, celery, carrots, garlic and a pinch of salt. Mix well and cook for 10-15 minutes until the carrots and onions turn soft.
2. At this point, mix through the paprika and cook for 5 seconds before adding the harissa paste, BBQ sauce (if using), tinned tomatoes, balsamic vinegar, vegetable stock, drained lentils and black beans.
3. Mix well and bring to the boil, before reducing the temperature and leaving on a low simmer for 30 minutes - 1 hour (depending on how much time you have), the sauce should reduce and become thick during this time, if it doesn't reduce enough you may have to turn the heat up a little. If it ever becomes too thick, you can mix through a dash of water.
4. Once the chilli is ready to serve, taste and season accordinly with salt and pepper.
Comments