Easy vegetarian chilli recipe
 This tasty vegetarian chilli is packed with lentils, veggies and beans. Serve with rice and guacamole, and top with soured cream, cheese, coriander, fresh chillies... the list goes on! Each serving provides 265kcal, 15g protein, 33g carbohydrate (of which 12g sugars), 5g fat (of which 1g saturates), 12g fibre and 0.4g salt. 175g/6oz green lentils2 tbsp sunflower oil1 large onion, chopped1-2 cloves garlic, crushed1-2 tsp chilli powder 1 tsp cumin seeds1 red and 1 green pepper, stalk and seeds removed, and chopped2 carrots, peeled and chopped2 x 400g/14oz cans chopped tomatoes1 heaped tbsp tomato purée300ml/½ pint vegetable stock 100g/4oz frozen peas175g/6oz mushrooms, wiped and quartered1 courgette, choppedsalt and freshly ground black pepper 1 can kidney beans, drained 175g/6oz green lentils 2 tbsp sunflower oil 1 large onion, chopped 1-2 cloves garlic, crushed 1-2 tsp chilli powder 1 tsp cumin seeds 1 red and 1 green pepper, stalk and seeds removed, and chopped 2 carrots, peeled and chopped 2 x 400g/14oz cans chopped tomatoes 1 heaped tbsp tomato purée 300ml/½ pint vegetable stock 100g/4oz frozen peas 175g/6oz mushrooms, wiped and quartered 1 courgette, chopped salt and freshly ground black pepper 1 can kidney beans, drained Method Place the green lentils in a large bowl and pour boiling water over them. Leave to soak for 30 minutes. (Alternatively, buy a tin of pre soaked lentils.) Drain.Heat the oil in a large saucepan and fry the onion and garlic together with the chilli and cumin, about ten minutes or until the onions are soft.Add the peppers, carrots and drained green lentils and cook for five minutes, stirring all the time. Add the tomatoes, purée, stock and peas, bring to the boil and simmer until the lentils are tender (about 30 minutes). Add the mushrooms and courgettes and simmer for five minutes more. Season to taste.Add the cooked kidney beans and simmer for five more minutes.Serve with cooked rice. Place the green lentils in a large bowl and pour boiling water over them. Leave to soak for 30 minutes. (Alternatively, buy a tin of pre soaked lentils.) Drain. Place the green lentils in a large bowl and pour boiling water over them. Leave to soak for 30 minutes. (Alternatively, buy a tin of pre soaked lentils.) Drain. Heat the oil in a large saucepan and fry the onion and garlic together with the chilli and cumin, about ten minutes or until the onions are soft. Heat the oil in a large saucepan and fry the onion and garlic together with the chilli and cumin, about ten minutes or until the onions are soft. Add the peppers, carrots and drained green lentils and cook for five minutes, stirring all the time. Add the tomatoes, purée, stock and peas, bring to the boil and simmer until the lentils are tender (about 30 minutes). Add the mushrooms and courgettes and simmer for five minutes more. Season to taste. Add the peppers, carrots and drained green lentils and cook for five minutes, stirring all the time. Add the tomatoes, purée, stock and peas, bring to the boil and simmer until the lentils are tender (about 30 minutes). Add the mushrooms and courgettes and simmer for five minutes more. Season to taste. Add the cooked kidney beans and simmer for five more minutes. Add the cooked kidney beans and simmer for five more minutes. Serve with cooked rice. Serve with cooked rice.