Vickys No Meat Lentil Chilli, Gluten, Dairy, Egg & Soy-Free

• 115 grams dried green lentils
• 1 tbsp sunflower oil
• 1 onion, chopped
• 2 carrots, chopped
• 4 clove garlic, finely chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 100 grams mushrooms, chopped
• 400 grams can kidney beans, drained
• 400 grams can of chopped tomatoes
• 200 grams can of sweetcorn, drained
• 2 tbsp tomato puree/paste
• 2 tsp chilli powder or to taste
• 2 tsp ground cumin
• 1 tsp unsweetened cocoa powder
• 1 tsp smoked paprika
• 1 tsp oregano
• 1/2 tsp onion powder
• 1/2 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/2 tsp black pepper
• 1/2 tsp salt or to taste

1. Put the lentils in a pan, cover with water and boil for 10 minutes to soften, then drain
2. Meanwhile, fry off the onion and carrots in the oil for 3 minutes
3. Add the garlic, peppers and mushrooms and fry a further 2 minutes
4. Add the softened vegetables into the lentil pan with the cans of beans, tomatoes and sweetcorn
5. Add the tomato puree, all the herbs & spices and just enough water to cover all of the ingredients
6. Cover and simmer on a low heat for 40 minutes adding extra water if required
7. Season to taste, add extra chilli powder etc to suit your palate and serve hot with some crusty garlic bread

green lentils, sunflower oil, onion, carrots, clove garlic, red bell pepper, green bell pepper, mushrooms, kidney beans, tomatoes, sweetcorn, tomato pureepaste, chilli powder, ground cumin, cocoa, paprika, oregano, onion, ground cinnamon, ground allspice, black pepper, salt

Taken from cookpad.com/us/recipes/339939-vickys-no-meat-lentil-chilli-gluten-dairy-egg-soy-free (may not work)