This is a delicious alternative to a meat chilli. The recipe is very similar – I just use red lentils in place of minced beef.
I usually blitz the vegetables (mostly because my children don’t like the texture of vegetables) because it allows the lentils and kidney beans to take centre stage.
Altering the amount of chilli powder or fresh chilli will alter the spiciness of the chilli so make sure to take this into consideration and use the appropriate amount for your tastes.
Chilli always tastes better on the second day so make this the day before if you can. I like to make double portions and freeze in individual or family sized portions. It can then be used at a later date as a quick meal.
- rapeseed oil
- 2 medium onions
- 1 stick celery
- 1 carrot
- 2 cloves garlic
- 1 tsp chilli powder heaped
- 1/2 tsp cumin powder
- 180 g red lentils
- 2 tins plum tomatoes
- 1/2 tsp chipotle paste
- 1 tsp tomato puree
- 1 tbsp sundried tomatoes chopped
- 2 tins kidney beans
- ground black pepper
- Finely chop or blitz the onions, celery, carrot and garlic
- Heat some rapeseed oil in a large saucepan and saute the onions, celery and carrot until soft - this will usually take 5 to 10 minutes
- Add the garlic, chilli and cumin powder and fry for another 2 minutes
- Next add the tinned tomatoes, chipotle paste, tomato puree and sundried tomatoes and mix well. Add some water (maybe 200ml) and bring to the boil
- Add the red lentils and turn down to a simmer.
- Simmer for at least an hour with a lid on, making sure to add water if needed. After 30 minutes, add the kidney beans and season with some salt and pepper
- Serve with some rice, baked potatoes, crusty bread or homemade wedges or chips