I wasn’t quite sure what to call this. It’s got so many different flavours and I’m not sure what the ‘star’ ingredient is, nor really what ‘type’ of dish it can be categorised as. In my head it began as a veggie chilli, but I chucked in some lentils for added stodge, needing a bit more oomph after lots of walking that day. Then I realised I didn’t have any carrots which would have added a little bit of sweetness to the spice, but predicted that some crunchy sweetcorn would take its place, plus add some welcome contrast in textures.
The result is this – a versatile veggie stew which we had with jacket potatoes one night, and with rice the next. Being thick and rich, the mixture would sit happily within a burrito, or by adding half a litre or so of vegetable stock, would make a warming winter stew in which to dunk some chunky white farmhouse rolls. It could also be guzzled greedily from a bowl with a spoon, which I feel will make many a cheap and filling tv supper in the weeks to come.
Very Versatile Sweetcorn and Bean Stew
1 onion, chopped
3 cloves garlic, chopped
1 red chilli, chopped
splash olive oil
150g red lentils
2 teaspoons paprika
1 teaspoon thyme
1 teaspoon oregano
2 tablespoons tomato paste
1 tin chopped tomatoes1 tin kidney beans, drained
1 tin chickpeas, drained
1 veggie stock cube
1 tin sweetcorn
salt and pepper, to taste
- Fry the vegetables in olive oil for around 10 minutes
- Add the lentils and stir until combined.
- Add all of the other ingredients except the sweetcorn, which just needs to be added and heated through right at the end to retain the crunch. Simmer for around 30 minutes, stirring regularly.
It’s veggie month, according to Charlotte, of Charlotte’s Lively Kitchen, and so I’m adding this to her foodie calendar. Very interested to know that there is an International Waffle Day on March 19th… 🙂