Vegetarian Chilli

Serves 18-20

500 gms lentils
10 onions chopped
5 red peppers chopped
10 celery sticks chopped
Cooking oil
10 cloves garlic
5 tsp paprika
3 tsp mild chili or 1 tsp strong chili powder
2 tsp ground cumin
2 pints veg stock
10 tsps tomato puree
5 cans chopped tomatoes
1.5 kg rice
4 tins red kidney beans
2 pots of sour cream

Pour boiling water over the lentils and leave to soak.

Heat the oil and fry together the onions, red peppers and celery. Then add garlic, paprika, chili and cumin.

Drain the lentils and add to the onion mixture. Add the stock, tomatoes and tomato puree. Cover and cook gently for 30 minutes.

Put the rice on to boil and turn down to simmer.

Add the kidney beans to the chilli mixture, add seasoning to taste and cook for another 10 minutes.

Serve with sour cream and salad.