Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Metric
US Customary
Smaller
Normal
Larger
Print
Vegan Lentil Chilli
This vegan lentil chilli makes a great family meal. It's a healthy choice for midweek or weekend and the leftovers are great reheated the next day too.
Course
Main Course
Cuisine
International, Tex Mex
Prep Time
10
minutes
minutes
Cook Time
50
minutes
minutes
Total Time
1
hour
hour
Servings
4
Calories
401
kcal
Author
Corina Blum
Ingredients
1.5
tbsp
oil
2
onions
finely diced, I used 1 red and 1 brown onion
1
piece
celery
finely diced
1
carrot
finely diced
1
chilli pepper
Remove the seeds to make it less hot. Add more if you want a hotter chilli or leave it out entirely
3
cloves
garlic
crushed
½
teaspoon
ground all spice
½
teaspoon
smoked paprika
½
teaspoon
paprika
1
teaspoon
ground cinnamon
2
teaspoon
cumin
2
teaspoon
ground coriander
1
teaspoon
dried oregano
2
tablespoon
tomato puree
400
g
chopped tomatoes
I used a tin but you could use fresh
120
g
dried green lentils
120
g
dried red lentils
230
g
cooked black beans
15
g
coriander leaf
Chopped (cilantro)
Toppings - avocado, herbs, cheese, tortilla chips, red onions, spring onions, olives, hot sauce
all optional
Metric
-
US Customary
Instructions
Heat the oil in a large saucepan. Cook the onion, carrot and celery gently for about 10 minutes so they soften but don't brown
Add the garlic and chilli pepper. Stir for a minute then add the spices. Stir in the spices then add the tomato puree. Stir in too.
Add the tomatoes, lentils and black beans. Top with about 700ml of water. Bring to the boil then lower to a simmer for about 40 minutes.
Stir in most of the coriander leaf at the end. Reserve a little to sprinkle on top of the bowls.
Serve with your favourite toppings
Notes
Nutritional information is approximate and a guideline only.
Nutrition
Calories:
401
kcal
|
Carbohydrates:
64
g
|
Protein:
23
g
|
Fat:
6
g
|
Sodium:
176
mg
|
Potassium:
1251
mg
|
Fiber:
26
g
|
Sugar:
8
g
|
Vitamin A:
3405
IU
|
Vitamin C:
37.6
mg
|
Calcium:
132
mg
|
Iron:
8.2
mg