Sprouted Lentil Chilli

We love a good chilli and this sprouted lentil chilli is no exception

Here’s a fun take on classic chilli – using sprouted lentils instead of beans. The result is a much lighter chilli that leaves you feeling satisfied but not stuffed. The sprouted lentils aid digestion and give you a huge boost of protein, fibre and minerals. Remember that sprouts take about three days to grow, so make sure you start this meal well in advance! If you’ve never made your own sprouts before, check out the simple instructions on page 23. If you’re pressed for time, you can also purchase beansprouts from the supermarket or health food store. The topping for the chilli is also delicious on toast or crackers, in a wrap or simply folded through simple greens for an instant salad.

Ingredients

1tbsp coconut oil or ghee

2 medium yellow onions, diced

1 medium leek, white and light-green parts only, diced

1tsp fine sea salt, plus extra as needed

5 garlic cloves, very finely chopped

1½tsp ground cumin

1½tsp ground coriander

1tsp ground cinnamon

½tsp ground chipotle

1 small red chilli (stem and seeds removed), sliced (Serrano is a good choice)

50g sun-dried tomatoes (about 8), roughly chopped

1 medium red pepper (stem, seeds and ribs removed), diced

500g sweet potatoes and/or carrots, diced

625 ml vegetable stock

1400g can chopped tomatoes

170g lentil sprouts

Topping

85g lentil sprouts

Juice of ½ lime

Pinch of fine sea salt

1tbsp cold-pressed olive oil, plus extra to serve

1 ripe avocado, cubed

Small handful of fresh coriander, roughly chopped

Method

In a large stockpot or pan, melt the coconut oil over a medium heat. Add the onions, leek and salt, and stir to coat. Cook for 10 minutes until the onions soften and begin to slightly caramelise. Add the garlic and spices and cook for about 2 minutes until fragrant.

Add the chilli, sun-dried tomatoes, red pepper and sweet potatoes and cook for a further 5 minutes, adding a little stock to the pot if it becomes dry.

Add the canned tomatoes with their juices, along with the vegetable stock. Bring to the boil, reduce the heat to low and cook for 15–20 minutes until the sweet potatoes are tender. Remove from the heat and keep warm.

Meanwhile, make the topping: in a small bowl, combine the 85 grams lentil sprouts, lime juice, salt, olive oil, avocado and coriander.

Stir the 170 grams of sprouted lentils into the chilli. Season with salt. Serve in bowls with a scoop of the topping and a drizzle of olive oil.