This lentil and vegetable chilli is the ultimate one-pan meal that’s as nutritious as it is delicious. Perfect for busy days, it comes together quickly with simple ingredients, making healthy eating easy and stress-free. Packed with plant-based protein and fibre, this chilli supports digestion and helps keep you feeling full for longer. The combination of fresh carrots, peppers, mushrooms, and warming spices like smoked paprika and cumin creates a comforting dish with layers of rich, satisfying flavour.
Lentils are a budget-friendly powerhouse, known for their versatility and ability to absorb spices and seasonings beautifully. This recipe is naturally gluten-free and vegan-friendly, making it suitable for a wide range of diets. Whether you’re cooking for yourself or feeding the whole family, this chilli is a hearty, wholesome meal that’s perfect any time of year. Serve with toasted wraps, rice, or your favourite bread for a comforting, healthy dinner that everyone will love.
Tips
- Choose quality canned lentils: For the best flavour and texture, opt for high-quality canned green lentils with no added salt or preservatives. Rinse them well under cold water to reduce any canned taste and excess sodium.
- Grate vegetables finely: Finely grate carrots and mushrooms to create a smoother texture and help the vegetables blend seamlessly into the sauce, enhancing the overall consistency.
- Adjust spice level: Harissa paste adds a delicious smoky heat, but if you prefer milder dishes, reduce the amount or substitute with smoked paprika or chili powder to control the spice easily.
- Simmer to deepen flavour: Allow the chilli to simmer gently for at least 15-20 minutes after adding the lentils and spices. This slow cooking helps the flavours develop fully and thickens the sauce naturally.
- Use fresh herbs for garnish: Adding fresh coriander or parsley just before serving brightens the dish and adds a refreshing contrast to the rich, spicy base.
- Perfect for meal prep: This chilli keeps well in the fridge for up to 3 days and freezes beautifully. Prepare a big batch ahead of time for easy, nutritious meals throughout the week.
- Serve with healthy sides: Pair your lentil chilli with wholegrain bread, brown rice, or toasted wraps for a balanced, fibre-rich meal that’s satisfying and wholesome.
Swaps
Green lentils: You can swap with red or brown lentils, but cooking times may vary slightly. Red lentils tend to break down more, creating a softer texture.
Carrots: Try grated sweet potato or butternut squash for a naturally sweet twist and extra vitamins.
Red pepper: Use yellow or orange peppers for a milder, sweeter flavour or swap with courgette for a lighter texture.
Mushrooms: Swap with finely chopped eggplant or zucchini for a different earthy note and moisture.
Harissa paste: Use smoked paprika and a pinch of cayenne pepper if you don’t have harissa, or mild chili powder for less heat.
Balsamic vinegar: Substitute with apple cider vinegar or lemon juice to add acidity and brightness.
Chopped tomatoes: Use fresh ripe tomatoes blended or canned passata for a smoother sauce.
Vegetable stock cube: Use a low-sodium broth or homemade stock to control salt levels and enhance flavour naturally.
Storage
Fridge: Store in a sealed airtight container for up to 4 days. Reheat gently on the stove or in the microwave until piping hot.
Freezer: Freeze in an airtight container for up to 3 months. Defrost overnight in the fridge before reheating for best flavour and texture.
More Lentil Recipes
- Lentil Ragù Pappardelle
- Spaghetti Squash with Lentil Ragù
- Lentil, Beetroot & Feta Salad
- Roasted Grapes & Lentil Salad
Lentil Chilli
Ingredients
- 1 can of green lentils in water, drained. 400g (265g drained)
- 2 small carrots
- 1 red pepper
- 4 mushrooms
- 1 red onion
- 2 garlic cloves
- 1 tsp harissa paste if you like a bit of a kick
- 1 tbsp balsamic vinager
- 1 can chopped tomato, 400g
Spice mix
- 1 tsp oregano
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 1 vegetable stock cube
Instructions
- Grate carrots and mushrooms, chop pepper, onion and garlic.
- Add a little oil to a large saucepan and cook all the vegetables
- When the vegetables have softened add the spices, chopped tomatoes, harissa and balsamic vinegar.
- Finally add lentils and stock, let it reduce down so all the ingredients really come together.
- Serve with a sprinkle of coriander and your favourite bread (I toasted a wrap and cut into triangle to create a sort of healthier nachos)