Smoky Mushroom and Lentil Chilli

Ingredients

• 400 g chestnut mushrooms
• 200 g dried red lentils
• 400 g tinned chopped tomatoes
• 400 g tinned kidney beans
• 2 tbsp chipotle paste
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 500 ml vegetable stock
• 1 white onion
• 2 tbsp olive oil

Method

1. 1

   Finely chop the onion and fry in olive oil over a medium heat for 5 minutes until softened.

2. 2

   Roughly chop the mushrooms and add to the pan. Cook over a high heat for 5 minutes until browned and any moisture has evaporated.

3. 3

   Stir in the chipotle paste, smoked paprika, and cumin. Cook for 1 minute.

4. 4

   Add the lentils, tinned tomatoes, drained kidney beans, and stock. Stir well and bring to the boil.

5. 5

   Reduce the heat and simmer for 25 minutes, stirring occasionally, until the lentils are tender and the chilli is thick.

6. 6

   Season well and serve with rice, baked potatoes, or corn tortilla chips.