Red Chili

2 zucchini
2 baby eggplant
1 red pepper
3 baby yellow squash
a dozen mushrooms
a handful or so red lentils
1 can crushed tomatoes
lots crushed garlic
lots crushed red chili
1 bunch fresh coriander
salt and pepper

Dice the zucchini, eggplant, pepper, mushrooms and squash. In a large saucepan, fry them with oil and lots and lots of garlic and chili. When they're soft, tip in the can of tomatoes, a can of water, and the red lentils (red lentils don't need to be soaked). Cook over medium heat until the lentils are soft - should take about half an hour. Stir quite frequently as red lentils tend to stick a bit. When they're almost cooked, check for taste and add more chili and garlic, and salt and pepper as required. Just before serving, stir through lots of chopped fresh coriander.

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