/ Has anyone got a great bean chilli/lentil stew recipe?

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JJL - on 03 Feb 2013
A few years back I had a superb bean/lentil curry... and have never quite managed to recreate the hearty, savoury tastiness of it since.

Anyone got a good recipe?

I don't know why but I'm really craving one just now.

Thanks
Dauphin - on 03 Feb 2013
In reply to JJL:

Not so sure about weights but lentils of your choice + red onion, garlic, carrots, aubergine or courgette, maybe some mange tout. Some fresh chili if I fancy it. Can of whole tomatoes + tube of tomatoe paste to your own taste (not the whole tube).

Saute veg in some 50/50 olive oil, vegetable oil until soft.

Add lentils & tomatoes plus top up pan with water (I normally use the frying pan so about an inch of tomato / water stock over the veg). 'Fast' cook lentils and the simmer down takes half an hour.

Serve with baked spuds and some fresh coriander.


D
Dauphin - on 03 Feb 2013
In reply to Dauphin:


Occasionally I use a half a veg/ fish / chicken stock cube. Not entirely necessary but adds to the umami fix.

Dollop of fat free Greek yogurt & splash of scotch bonnet chili pepper sauce to garnish. Probably the tastiest lentil stew you will ever eat.

D
lost1977 - on 03 Feb 2013
In reply to JJL:

made a lovely lentil based dish today with brown lentils,chopped tomatoes,onion,butter bean,chorizo and olive (generous amount of red wine added and a small amount of my weapons grade chilli powder)
climber34neil - on 04 Feb 2013
In reply to JJL: have you seen the cranks recipe book? Loads like that in there
thin bob on 04 Feb 2013
In reply to JJL:
mushrooms (chestnut or wild/dried) and soy sauce/miso paste should give it some 'depth' of umami.
naomiB on 04 Feb 2013
In reply to JJL: This is a really easy stew to make esp if you use tinned beans. If there are any left overs (not often) then it tastes even nicer.

http://www.rachelallen.co.uk/recipes_october08.html
iksander on 04 Feb 2013
In reply to JJL: I key to rich, deep flavour is to cook for a long time. Try this http://chefinyou.com/2011/02/dal-makhani/

You can cheat by sauteeing onions, garlic, spices and ready-to-eat dahl/ lentils and then blitz them in a blender and add to the pre-cooked chunkier ingredients.
lost1977 - on 04 Feb 2013
MonkeyPuzzle - on 04 Feb 2013
In reply to JJL:

You, and everyone else for that matter, need doubles in your life: http://norathekitchensplorer.blogspot.co.uk/2011/07/doubles.html?m=1
JJL - on 04 Feb 2013
In reply to JJL:

Thanks all
quirky - on 04 Feb 2013
In reply to JJL: inspired by this thread i have just made a lentil and bean concoction. made up recipe, served with roti. man it was good!!
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danm - on 04 Feb 2013
In reply to quirky:

This time of year I rely on dhal with rice and Spanish chick pea and chorizo stew, great winter warmers

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