Vegetable Chili Soup

This Chili Soup was a real last minute dinner fix, a quick look in the pantry revealed a half used packet of chili seasoning and among other delicious pantry type goods, black beluga lentils. By chance I also had marble cheese and sour cream in the fridge and this delicious and very satisfying soup was born… I must admit, the best dishes are the last minute , what the hell am I going to make for dinner, ones…..

 Makes 4 – 6 servings
1 tbsp olive oil
2 medium carrots, peeled and diced
1 medium onion, peeled and diced
4 garlic cloves, sliced
1 red pepper, diced
1.5 L beef stock
1.5 tbsp + 1/2 tbsp chili seasoning
1 medium tomato, diced
1/4 cup italian style rice
1/8 cup black beluga lentils, rinsed
small handful of curly leaf parsley, chopped
salt and pepper
sour cream and grated cheese to serve

Sweat the carrots, onion, garlic and pepper in a large pot with the olive oil for 5 minutes until the onion is softened and transluscent. Add the beef stock to the veggies along with the 1.5 tbsp of chili seasoning, and diced tomatoes, cover the pot and allow the soup to simmer for about 15-20 minutes until the veggies are softened.  Remove the pot from the heat and use a hand held blender to puree the soup, leaving the liquid just slightly chunky. Add the rice and beluga lentils along with the remaining chili seasoning and chopped parsley. Simmer uncovered, until the lentils are cooked, about 15-20 minutes. Season with salt and pepper. Serve with sour cream and grated cheese.