Warming Lentil Chilli

This vegan chilli is a fantastic recipe full of healthy nutrients. It’s a warming, hearty dish that’s perfect for the colder months!

It has the perfect combination of herbs and spices that form a rich, tasty sauce. Once you’ve cracked the bolognese, you simply add it to your rice.

Recipe notes:

• Vegan
• Gluten-free (depending on whether you use gluten-free pasta or not)
• Nutritious & low-calorie
• Cook in less than half an hour!

It’s so important on a plant-based diet to ensure that you’re eating enough protein. Lentils are a great source of protein. I find them to be a brilliant alternative to minced meat, as they add texture and substance.

I guarantee you won’t miss the meat!

You can buy cooked lentils that are pre-soaked or uncooked lentils. For this dish, I used uncooked lentils, which may require more moisture to cook. You can simply add more chopped tomatoes or water to ensure the dish has the right ratio of sauce. When lentils are cooked, they appear lighter in colour or ‘fuller’, as you can see in the picture below.

Now I’ve filled you in on the benefits of lentils, let’s fill you up with this delicious dish!

Ingredients:

• Brown rice
• Red lentils (80-100g per person)
• 2 carrots
• 1 onion
• 2 large garlic cloves
• Aubergine
• Mushrooms
• Kidney beans
• Fresh basil (optional)
• Cumin, Chilli powder, Paprika
• Tomato purée
• 1 tin of chopped tomatoes

Method:

1. Heat the oil in a large saucepan and fry the onion and garlic together with the spices for about five minutes or until the onions are soft.
2. Add the rest of the veg and fry for a few minutes.
3. Stir in tomatoes, purée, lentils and about half a cup of water. Bring to the boil and simmer until the lentils are soft (about 30 minutes). Season to taste.
4. Add the cooked kidney beans and simmer for five more minutes.
5. Serve with cooked rice.
6. Enjoy!