Easy Lentil Chilli

Looking for budget friendly, easy meal prep inspiration? Look no further.

Here’s my easy lentil chilli recipe made with store cupboard staples. It’s a vegan recipe great for anyone trying to cut back on meat, dairy and any inflammatory foods.

I’ve included a selection of veg that I had in the fridge when I was recipe testing, but you can mix up the ingredients depending on what you have available. I always encourage you to get creative with simple meals like this and play around with it.

I recommend specifically serving this dish with rice (brown, red or wild would be my preference from a nutritional perspective) because the combination of rice with lentils (rice and peas) adds up to a complete protein. Complete protein is an important inclusion for every single meal. Never neglect it!

TOTAL PREP AND COOKING TIME: 45 minutes

SERVES: 5-6⠀ ⠀

SEASON: All year round

INGREDIENTS:⠀

2 cups brown lentils (pre-soaked) (you can use other types of lentils but they all have a different cooking time)⠀

1 onion⠀

1 carrot⠀

1/2 courgette⠀

3 cloves garlic⠀

1 fresh chilli (could just use more chilli powder or chilli flakes if you don’t have a fresh one)⠀

1 heaped tsp chilli powder⠀

1 heaped tsp paprika⠀

1 heaped tsp cumin powder⠀

1 tsp oregano⠀

1 can kidney beans⠀

2 cans tomatoes⠀

300ml vegetable stock⠀

Pinch of salt

Oil or butter for cooking (I use coconut/avocado)⠀

METHOD:⠀
1. Pre-soak the lentils for at least 4 hours before cooking. This is not essential, but it speeds up the cooking process a little.⠀

2. Heat a tbsp coconut oil in a large deep pan on a medium heat and add the chopped onion. Fry until the onion begins to soften.⠀

3. Add the garlic, fresh chilli and carrots to the pan and cook for another few minutes before adding the courgette and red pepper.⠀

4. Add the chilli powder, paprika, cumin and oregano and stir thoroughly. Cook for about 5 minutes until everything begins to soften down.⠀

5. In the meantime, rinse your rice of choice and put it on to boil.⠀

6. Add the kidney beans, lentils, tinned tomatoes, vegetable stock and salt to the chilli mix. Stir thoroughly and cover.⠀

7. Cook the chilli for about 30 mins over a medium heat, stirring occasionally, until the lentils are cooked.⠀

8. Serve with brown rice and extras of your choice - I chose avocado for a bit of healthy fat, and fresh rocket. Fresh coriander would also be great. ⠀