Chilli con lentils

    Chilli con lentils


    91 people made this

    A vegetarian chilli dish based on green lentils not beans. Use in tacos or fajitas and burritos or just eat on its own. Omit the butter and its vegan. This dish keeps and freezes well and can be used as a base for adding meat or anything else you want.

    Serves: 6 

    • Good splash olive oil
    • 10g butter
    • 2 large onions, chopped
    • 3 garlic cloves, chopped
    • 250g green lentils (uncooked)
    • 90g tomato paste
    • 1 tin (400g) crushed tomatoes
    • 1 litre water
    • 1 tablespoon chilli powder
    • 1-1/2 teaspoons cumin
    • generous dash paprika
    • salt to taste
    • black pepper to taste
    • 3 large carrots, sliced
    • 4 long sticks celery, sliced

    Preparation:25min  ›  Cook:1hour  ›  Ready in:1hour25min 

    1. Heat the olive oil and melt the butter in a large pot over low heat. Stir in the onion and garlic and cook until tender. Mix in lentils, tomato paste and crushed tomatoes. Pour in the water. Stir in the chilli powder, cumin, paprika, salt and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes, stirring occasionally.
    2. Mix carrots and celery into the chilli. Continue cooking 20 minutes over low heat, until lentils, carrots and celery are tender.

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