Dean Edwards Chef, Unwind with Harbour Lily Clinic X Dean Edwards Chef

Our weekend gift to website visitors

Happy weekend Bristol! This weekend Harbour Lily Clinic decided to write something slightly different from the usual laser and skin treatments posts! 

We have teamed up with our client and now friend Dean Edwards Chef, who has appeared in one of our previous blogs, talking about his laser tattoo removal journey with us in Bristol.

Every two weeks we will be posting a healthy and creative Vegetarian recipe created by Dean.

Happy Cooking! Smokey Lentil and Bean Chilli.

This is a vegetarian version of a classic chilli con carne. 

Puy lentils replace the minced beef in this one and you will not miss the meat, the lentils not only add flavour but also great texture. 

This is a really healthy and inexpensive family meal, I like to serve with rice, grated cheese and some soured cream for a naughty treat. 

Ready to eat lentils are available in most supermarkets so will be easy to find.

Smokey Lentil and Bean Chilli (serves 4)

1 large onion diced

4 cloves garlic crushed

1 green pepper deseeded and finely diced

1 heaped tsp. ground cumin

1 tsp. ground cinnamon

1 tsp. smoked paprika

1 tsp. chilli powder

1 heaped tsp. dried oregano

1 tbsp. tomato puree

1 x 400g tin red kidney beans drained

1 x 250g pack ready to eat Puy lentils

500ml vegetable stock conventional method or 200ml slow cooker method

1 tsp. sugar

20g dark chocolate 70% grated 

Fresh coriander to garnish

Conventional Method

1: In a large casserole pan fry the onion, garlic, pepper for 3-4 minutes then add the cumin, cinnamon, smoked paprika, chilli powder and oregano and cook for another 1-2 minutes. Stir in the tomato puree then add the kidney beans, lentils and stock. 

2: Cover and cook on a low heat for at least 2 hours. Towards the end of the cooking time season with salt and pepper and check for and chilli heat then add the sugar and grated chocolate.

Slow Cooker Method

1: If time allows follow stage 1 as above before transferring to your slow cooker pot as you will get a deeper flavour, however if you are rushed for time then put all of the ingredients except the chocolate and coriander into your slow cooker pot, stir well and season with salt and pepper. Cover with the lid and cook on low for 6 hours. Check for and chilli heat then add the sugar and grated chocolate. 

You can find more exciting recipes on Dean’s Page.

Recipe from Dean’s new book ‘Cook Slow’ available on Amazon.