One-pan vegetarian chilli

Name: One-pan vegetarian chilli
Yield: 4
Ingredients: 2 Tbsp Canola oil; 1 Onion, diced; 3 cloves Garlic, chopped; 2 medium Carrots, thickly sliced; 2 Parsnips, thickly sliced; 2 Celery stalks, thickly sliced; 1 tsp Ground cumin; 1 tsp Smoked paprika; 1 tsp Crushed chilli (Main); ½ cup Red lentils, rinsed (Main); 2 cans Diced tomatoes, 400g each

for 4 people

Jan Bilton

Food writer and cookbook author.

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Peel the carrots and parsnips only if the skins are tough.

Ingredients

2 Tbsp	Canola oil
1	Onion, diced
3 cloves	Garlic, chopped
2 medium	Carrots, thickly sliced
2	Parsnips, thickly sliced
2	Celery stalks, thickly sliced
1 tsp	Ground cumin
1 tsp	Smoked paprika
1 tsp	Crushed chilli (Main)
½ cup	Red lentils, rinsed (Main)
2 cans	Diced tomatoes, 400g each

Directions

Heat the oil in a large non-stick frying pan. Sauté the onion, until softened. Add the garlic and vegetables. Sauté — stirring — for 5 minutes. Add the remaining ingredients and stir well. Cover and simmer for 30 minutes or until tender.
Great served in bowls garnished with chopped spring onions, sour cream and corn chips.