I was intrigued by the vegetarian chili with the cornbread crust in the Food section of the Times yesterday, but it 1) used red lentils and 2)employed what was, to my mind, weird spicing, including cardamom. Any feedback from anyone with experience making this sort of chili?
ps Yes, this is a Nigella Lawson recipe, but please don't turn this into a Nigella-bashing session. I think she makes some great stuff and some very pedestrian stuff, but I'm impressed as hell by the mini-empire she's built for herself. Plus my dad has a crush on her. But all that's neither here nor there. ;)