Lentil & Tofu Chilli Con Carne

Serves 4

Ingredients:

• 1 cup dried brown lentils, rinsed and drained

• 2 cups vegetable stock

• 1 block (about 400g) firm tofu, cubed

• 2 tablespoons olive oil

• 1 large onion, finely chopped

• 3 cloves garlic, minced

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 1 can (400g) diced tomatoes

• 1 can (400g) kidney beans, drained and rinsed

• 2 tablespoons tomato paste

• 1 tablespoon chilli powder

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• 1/2 teaspoon ground coriander

• Salt and pepper to taste

• Fresh coriander leaves for garnish

Instructions:

1. In a medium pot, combine the lentils and vegetable stock. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until lentils are tender. Drain any excess liquid and set aside.

2. While the lentils are cooking, heat 1 tablespoon of olive oil in a large pan over medium heat. Add the cubed tofu and cook until golden brown on all sides, about 10 minutes. Remove from the pan and set aside.

3. In the same pan, add the remaining tablespoon of olive oil. Add the onion and garlic, sauté until softened and fragrant, about 5 minutes.

4. Add the red and green bell peppers to the pan, cooking until tender, about 10 minutes.

5. Stir in the tomato paste, chilli powder, cumin, smoked paprika, ground coriander, salt, and pepper. Cook for another 2 minutes.

6. Add the diced tomatoes, cooked lentils, and kidney beans to the pan. Mix well and cook for another 10 minutes, allowing the flavours to meld together.

7. Gently fold in the cooked tofu, ensuring it is evenly distributed throughout the chilli. Cook for an additional 5 minutes to heat through.

8. Serve the chilli hot, garnished with fresh coriander leaves.