John Myers
Lentil Chilli Sin Carne
The perfect lentil chilli sin carne recipe with a picture and simple step-by-step instructions.
- 2 Onions
- 2 Garlic cloves
- 150 g Carrots
- 100 g Celery
- 100 g Celery root
- 4 tbsp Extra virgin olive oil
- 1 tbsp Ground cumin
- 250 g Mountain lenses
- 2 tbsp Tomato paste
- 1 tbsp Sweet paprika powder
- 2 Bay leaves
- 1 Tomato pieces canned
- 750 ml Vegetable broth
- 20 g Chocolate 80% cocoa
- 1 tsp Seasoned salt from my KB
- 1 tsp Garlic pepper from my KB
- 1 tbsp Dried oregano
- 1 small Chilli red fresh
- 1 tsp Sugar
- 2 tbsp Balsamic vinegar old
- 2 tbsp Telly cherry pepper
- 2 tbsp Freshly grated nutmeg
- Coriander finely chopped
- Potato starch
- Peel and finely dice the onions and garlic. Clean the carrots, celery and celeriac, dice finely. Heat the olive oil in a saucepan and roast the onions and garlic in it. Then add half of the diced vegetables and lentils and fry briefly. Then add tomato paste, cumin, paprika powder and bay leaves! To pumble something.
- Then deglaze with chunky tomatoes and vegetable stock. Now put the lid on and cook for 20 minutes! Then add the remaining vegetable cubes!
- Now break the chocolate into small pieces and clean and finely dice the chilli. Add to the chilli with seasoned salt, garlic pepper, sugar and balsamic vinegar. Then round off with pepper and nutmeg! Serve and top with the desired topping, e.g. feta crumbs, avocado, coriander leaves, lime juice, sour cream …
- There was rice with it! Flatbread or baguette also goes great with it!
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