Lentil Chilli

Lentil Chilli


93 people made this

About this recipe: A super-hearty vegetarian dish, that is packed full of protein. Lentils are simmered with carrots, celery, passata and spices. Serve with rice, a jacket potato or corn bread. It's the perfect dish to keep you warm during the winter. To make this dish vegan, simply use 2 tablespoons oil and omit the butter.


Serves: 12 

  • 1 tablespoon olive oil
  • 15g butter
  • 650g chopped onion
  • 1 bulb garlic, chopped
  • 450g dry lentils
  • 175g tomato puree
  • 400g passata
  • 2 litres water
  • 2 tablespoons chilli powder
  • 1 tablespoon cumin
  • 1 dash paprika
  • salt to taste
  • black pepper to taste
  • 125g sliced carrots
  • 125g sliced celery

Prep:25min  ›  Cook:1hr  ›  Ready in:1hr25min 

  1. Heat the olive oil and melt the butter in a large pot over low heat. Stir in onion and garlic and cook until tender.
  2. Mix in lentils, tomato puree and passata. Pour in the water. Season chilli powder, cumin, paprika, salt and pepper.
  3. Bring to the boil. Reduce heat to low, cover and simmer 30 minutes, stirring occasionally.
  4. Mix carrots and celery into the chilli. Continue cooking 20 minutes over low heat, until lentils, carrots and celery are tender.

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Reviews (2)


This was delicious and all the more so for being ultra healthy. We had it with rice, but it would be perfect with a jacket potato. I used 2 litres of veg stock instead of water which I would recommend as the outcome was very flavoursome. - 20 Feb 2012


. Made this last night, really tasty and served with new potatoes, I added a handful of fresh coriander at the end. Really easy to make and I even put some in the freezer! - 29 Aug 2012

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