A while a go I made a lentil shepherds pie but it made so much of the lentil filling I ended up freezing it. As it turns out neither me or Scott liked the lentil mix at all so it sat in the freezer for a few weeks before I decided it really needed to be eaten. I’m not one to throw anything away I will always try to use it some how, so I decided to add some flavours and turn this bland lentil mix into a spicy lentil chilli.
In this original recipe was green lentils, onions, carrot, celery, mushrooms and vegetable stock, topped with mashed potato it became quite watery and on it’s own it was a bit bland. It did however make a fantastic base for a good lentil chilli. The fact the lentils were already cooked also meant that the chilli was really quick to cook.
Here is the recipe for my lentil chilli. You can use cooked green lentils instead of making the bad lentil shepherds pie first!! Recipe adapted from Hugh’s River Cottage Veg ‘Pinto Bean Chilli’ page 23.
1 Red Chilli
1 Garlic Clove
1 Red Pepper
1 teaspoon Cayenne Pepper
1 teaspoon Paprika
1/2 teaspoon Cumin (seeds or ground)
1 Can Chopped Tomatoes
1 Can Cooked Green Lentils (or around 350g or 1 heaped cup)
200ml Vegetable Stock
coriander garnish (optional)
In a pan fry the onion in a little oil or spray oil and cook untill softened. Add the garlic clove, red chilli, courgette and red pepper and stir for 2-3 minutes to start cooking the vegetables and release the flavours.
Add the spices and mix with all of the vegetables untill everything in coated then add the lentils, canned tomatoes, stock and a little seasoning.
Simmer on a medium heat untill the tomato sauce has reduced and the vegetables are well cooked (around 20 minutes). Add a dash of water if it looks like it may be drying up before the vegetables are cooked.
Serve with rice, salad and a garnish of coriander.
Have you made any recipes which were not as nice as you thought? Did you change it or did you eat it anyway?