Lentil Chilli
Video
Ingredients
- 400 g green lentils, from a can (265g drained) rinsed and drained
- 2 small carrots
- 1 red pepper
- 4 mushrooms
- 1 red onion
- 2 garlic cloves
- 1 tsp harissa paste
- 1 tbsp balsamic vinager
- 400 g can chopped tomato,
Spice mix
- 1 tsp oregano
- ½ tsp smoked paprika
- ½ tsp cumin
- 1 vegetable stock , I uses Oxo cube, crumbled
Instructions
- Grate the carrots and mushrooms, then finely chop the pepper, onion, and garlic.
- Heat a little oil in a large saucepan over medium heat and add all the vegetables.
- Cook for a few minutes until softened and fragrant.
- Stir in the spice mix, chopped tomatoes, harissa, and balsamic vinegar, then mix well.
- Add the lentils and water, and let the chilli simmer gently until it thickens and all the flavours come together.
- Serve with a sprinkle of fresh coriander and your favourite bread.
Notes
- You can use green or brown lentils — both hold their shape well.
- This recipe is naturally vegan and gluten-free.
- Tastes even better the next day as the flavours deepen.
- Great for meal prep and freezes beautifully for up to 2 months.