Chilli con lentils

    1 hour 25 minutes

    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.

    93 people made this

    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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    Reviews in English (83)


    I made some changes to this recipe, but I loved the end result. I omitted the oil and butter. I used about 1 1/2 cups of onions and 3 minced garlic cloves. I used 1/2 lb. of lentils and 1/2 lb. of lean ground turkey, and I used diced tomatoes instead of crushed. I didn't adjust the spices at all, but it could have used a little more heat. I will make my version again. It was really yummy, and weight watchers- friendly, too.  -  18 Oct 2006  (Review from Allrecipes USA and Canada)


    amazing. I tried this recipe when I was trying some healthier alternatives for myself and now it is a regular on the houshold menu. Vegtarian and confirmed 'meat eaters' raved about it. My kids had seconds and I can serve it to my vegan friends. I put all the ingredients in a crock pot for at least 6 hours, adding a bit more cumin powder and carrots. A keeper!  -  14 Mar 2007  (Review from Allrecipes USA and Canada)


    I loved this recipe, but I don't like cooked carrots and my bf doesn't like celery so I substituted corn and small cubed potatos. This might sound weird, but it was really tasty and gave the chili a little more volume. It gave me a great excuse to cook my red lentils! I would also say that (being born in Texas and having a deep love of spicy things) if you want a spicy dish you REALLY have to amp up the spice. I used about triple the chili powder and cayenne pepper and red pepper and black pepper than the recipe calls for. I tasted it after initially putting in my spices and couldn't taste anything but the tomato. Still the base of the recipe was a great idea; I'll certainly be cooking it again. Note: add a good crusty, warm french bread for a real homey/happy dish!  -  07 Oct 2008  (Review from Allrecipes USA and Canada)