Super Easy Vegan Chili - cooking recipe

Ingredients

1 tablespoon olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
2 garlic cloves, finely chopped
1 1/2 cups lentils
15 ounces whole tomatoes
3 cups vegetable stock
2 teaspoons oregano
1 teaspoon cayenne
1 tablespoon smoked paprika
1 pinch salt and black pepper
1/4 cup red wine vinegar
1/4 cup cilantro, finely chopped

Preparation

Add oil to a pot on medium heat and stir the onion, celery and carrot for 4 minutes or until slightly golden. Add in the garlic and caramelize for a further 2 minutes.
Stir through the lentils for 1 minute before adding in the whole tomatoes, vegetable stock, oregano, cayenne, paprika, salt and pepper. Cover and bring to a boil before simmering for 25 minutes.
Pour in the red wine vinegar and stir in the cilantro, simmer for a further 5 minutes before serving in individual bowls and topping with coconut yoghurt and fresh cilantro leaves.