Chunky Carrot & Chilli Bean Stew

While not refined dining for dinner party fare this bean stew would be perfect for a very casual evening and is a great vegetarian option to have.  Think rustic, crusty bread for dipping, a big Irish cheese board on the side and a deep, warming red wine.  Containing lentils which are often referred to as a superfood this is healthy entertaining.  Even if you’re not a fan of chillies the heat here is warming more than spicy as there is so much liquid to counterbalance.  This is my winter warming contribution to November’s Irish Foodies cookalong over on Facebook.

You will need:
2 tbsp olive oil
1 large onion
3 carrots
1 red chilli
1 can chopped tomatoes
2 tbsp tomato puree
500ml vegetable stock
200g lentils (I used green speckled lentils)
400g can kidney beans
400g can chickpeas
500ml water
Method:
Peel & finely chop the onion.
Heat the oil in a large saucepan over a low heat and cook the onions for 5 minutes.
Peel and halve the carrots lengthways and then slice.
Deseed and finely chop the chilli.
Add the carrots and chilli to the pan and cook for a couple of minutes.
Add the tomato puree and cook for 1 minute.
Drain and rinse the chickpeas and kidney beans and add with the vegetable stock, rinsed lentils, tinned tomatoes and water.
Bring to the boil and then reduce the heat, partially cover and allow to simmer for 40 minutes.

Enjoy,
Til next time, Sheila