Mum’s Veggie Lentil Chilli


Heat 1 tsp. oil in a large pan and fry the onion and pepper for 5 minutes, until softened. 

Add garlic and ground spices, and cook for another minute until fragrant. 

Carefully stir in the chopped tomatoes, stock cube and lentils. 

Simmer until the lentils are tender and the tomatoes have thickened.  

Add the kidney beans to the pan and mix to combine. Cook for a further 1-2 minutes, until heated through. 

Season with salt and pepper, then serve with rice or baked potato and top with the cheese and/or sour cream if desired.


Prep time: 15 mins

Cook time: 30 mins

Serves: 4

  • 1 large onion or leek, finely sliced

  • 1 garlic clove, finely chopped

  • 1 bell pepper (any colour), diced

  • 100g red lentils, rinsed

  • 2 x 400g tin chopped tomatoes

  • 400g tin mixed OR kidney beans, drained

  • 1 vegetable stock cube, crumbled

  • 1tsp ground coriander

  • 1tsp ground cumin

  • 1/2-1tsp chilli powder (to taste)

  • 1tsp vegetable or rapeseed oil

  • 200g brown rice (for 4) OR 4 baked potatoes

  • Grated cheese (if desired)

  • Sour cream (if desired)