Vegetarian Chilli

I got this recipe off Anna on the Jamie Oliver forums. In her own words:

Gently fry off an onion and several cloves of garlic, then add your lentils. Stir to coat with the oil and incorporate the onion and garlic. Add a chopped carrot, a couple of chopped courgettes, some jalapeños, chilli powder, cumin seed and ground coriander. You could add Cajun spice mix, too. Add 2 pints of stock and a very very generous squirt (about half a tube) tomato puree. Simmer gently for about half an hour to forty minutes until the lentils are cooked. Stir in some chopped tomatoes and coriander, and serve. Nice as a filling for baked potatoes with cheese and sour cream.

I followed the recipe but used one courgette & one leek; no Cajun spice mix or coriander, and used 4 dried chillis instead of the jalapeños. Next time I'll go for six chillis, as some of their heat is absorbed by the cooking process. It's a great dish for winter, and it's the first time I've had a baked potato for about 18 months. How can anyone not like lentils? That earthy, wholemeal, nutty taste is superb.