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Lentil Chilli

Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Servings 6 people


  • 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
  • salt
  • 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