Red Chili with Lentils and Walnut-Mushroom Crumble

Method

1. 1Make the crumblePulse the walnuts in the food processor 5 to 6 times to coarse gravel; stop before it turns to butter. Tip out. Pulse the mushrooms 8 to 10 times to a rough mince. Keep separate.
2. 2Brown it hardHalf the oil in the pot over medium-high. Spread the mushrooms flat and leave them alone until they release their water and it cooks off, 8 to 10 minutes. Let them stick and brown; that fond is flavor. Add the walnuts, 3 more minutes. Scrape into a bowl.
3. 3AromaticsRest of the oil, medium heat. Onion and bell pepper 8 minutes, until soft and the fond lifts. Garlic for the last minute.
4. 4Bloom the spicesDrop to medium-low. Add the spice bowl straight into the oil, stirring constantly 60 seconds until fragrant. Add the tomato paste and cook 2 minutes until brick red. Don't let the spices scorch.
5. 5SimmerAdd the tomatoes, 700 g broth, lentils, beans, salt, bay leaf and the crumble. Bring to a boil, then down to the barest bubble on your smallest burner, lid ajar, about 40 minutes. Stir every 5 minutes, scraping the bottom corners; stainless scorches lentils fast. Check at 30 minutes and add the reserved broth if it's tight.
6. 6FinishOff the heat, remove the bay leaf. Stir in the vinegar and coconut sugar, then taste; it usually wants more salt and another splash of vinegar. Rest 10 minutes and serve with lime wedges.