Veggie Quinoa Chilli
Serves 4-6
Ingredients
Extra virgin olive oil, enough to cover the base of the pan
1 onion, finely chopped
2 or 3 cloves garlic, finely chopped or crushed
2 sticks celery, finely chopped
Small bunch coriander, chopped, keep stalks aside to cook with onion
1 bay leaf, fresh or dried
1 heaped tablespoon dried mixed herbs
1 heaped tablespoon sweet smoked paprika
1 teaspoon chipotle paste
150g red split lentils, rinsed
100g quinoa, rinsed
1 red pepper, diced
2 carrots, diced
1 sweet potato, peeled and diced
500g passata
1 x 400g tin chopped tomatoes
1 heaped tablespoon tomato puree
1 x 400g tin red kidney beans, drained and rinsed
Pinch of sea salt
Few grinds of black pepper
Method
Leave the lid on at each stage when you are cooking this dish, the steam helps the vegetables cook nicely and more efficiently.
Cover a heavy-bottomed pan with olive oil, put on a gentle heat and add the onions, garlic, celery and coriander stalks followed by the bay leaf, herbs, paprika, chipotle paste, salt and pepper. Stir and let cook until soft but not browned. This takes about 10-15 minutes. If the onions start to stick, turn down the heat and add a splash of water.
Add the lentils, quinoa and a cup of water and cook for another five minutes.
Put the red pepper, carrots and sweet potato into the pan and mix everything together. Add enough cold water to just cover the vegetables. Bring to a simmer and cook until the vegetables and lentils have softened, stirring occasionally. This will take about 20-30 minutes. Add more water if needed.
Next add the passata, tinned tomatoes, tomato puree and red kidney beans into the pan and give it a good stir. Simmer with the lid off until the sauce feels satisfyingly rich.
Take off the heat, remove the bay leaf and stir through the coriander. Taste and adjust seasoning if necessary.