Chilli Non Carne

4 oz (115g) green lentils
1 tablespoon vegetable oil
1 large onion, chopped
2 carrots, chopped
3 cloves of garlic, crushed
1 red pepper, chopped
1 green pepper, chopped
3 1/2 oz (100g) mushrooms, sliced
1 tin red kidney beans
1/2 teaspoon chilli powder, or more to taste
2 tsps cumin powder
1 tin chopped tomatoes
2 tablespoons tomato puree
1 small tin of sweetcorn
1 tsp yeast extract
Salt and pepper

1. Boil the lentils separately for 10 minutes and drain.
2. Heat the oil in a large saucepan and fry the onions, carrots and garlic for a few minutes. Add the peppers and mushrooms to the pan.
3. Add the remaining ingredients except the yeast extract, and enough water to cover. Simmer for about 30 minutes on a low heat, stirring occasionally. Add water if necessary.
4. Add yeast extract, salt and pepper to taste. Serves 3-4.

Important note

Not all ready-ground spices are gluten-free as they may have been mixed with flour to stop the spices from clumping. If you are concerned contact the relevant company to confirm, or grind your own spices.