Veggie Lentil Chili Non Carne!

• 3 1/2 ounces puy lentils or 3 1/2 ounces green lentils
• 1 medium onion, peeled and chopped
• 2 garlic cloves, peeled and crushed
• 1 parsnip, peeled & grated
• 1 medium carrot, grated
• 1 tablespoon vegetable oil
• 1 (14 ounce) can chopped tomatoes
• 1 tablespoon tomato paste
• 1 tablespoon balsamic vinegar
• 7 ounces kidney beans, drained and rinsed
• 1 fresh red fresh chili pepper, deseeded and finely chopped, adjust to suit your taste
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 stock, cube
• handful fresh cilantro leaves, chopped

1. Put the lentils in a pan of cold water and bring to the boil. Simmer for 20 minutes, not allowing them to boil dry. They should be almost cooked after this time.
2. Heat the oil in a deep frying pan and saute the onion, garlic, carrot and parsnip for 10 minutes.
3. Add the chili, ground coriander seeds and cumin. Cook for 2 minutes.
4. Roughly chop the tinned tomatoes and add to the frying pan with the tomato paste, balsamic vinegar and stock cube. Mix well.
5. Add the lentils and stir well. Cover and simmer on a low heat for 15 minutes.
6. Add the kidney beans and heat through. Finally add the chopped cilantro leaves.
7. Serve with brown rice and a garnish of natural yoghurt.

puy lentils, onion, garlic, parsnip, carrot, vegetable oil, tomatoes, tomato paste, balsamic vinegar, kidney beans, fresh red fresh chili pepper, ground cumin, ground coriander, stock, handful fresh cilantro

Taken from www.food.com/recipe/veggie-lentil-chili-non-carne-324033 (may not work)