Heat the oil in a large saucepan and fry
the onion over a moderate heat for a few minutes until slightly
softened. Add the tomatoes and garlic, cook for 10 minutes, then stir in
the wine and stock. Add the lentils, thyme, cumin, soy sauce, hot
pepper, mixed spice and oyster sauce, if using. Cover and
simmer for 40 minutes or until the lentils are cooked, stirring
occasionally and adding more water if the lentils begin to dry out. Stir
in the kidney beans and sugar and continue cooking for 10 minutes,
adding a little extra stock or water if necessary. Season to taste with
salt and serve hot with boiled rice and sweetcorn.
Serves 4
This vegetarian chili can be adapted to
accommodate meat eaters by adding either minced beef or lamb in place of
the lentils. Add the meat once the onions are soft and fry until nicely
browned before adding the tomatoes.
