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Lentil Chilli

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Anna Watson
Anna Watson
Batch cook! Batch cook curries and soups and pop them in the freezer, this way you’ll always have something healthy and quick to make.


1 Onions Onion
(finely chopped)
1 cloves clove Garlic Garlic
1 Carrots Carrot
Red Pepper Red Pepper
(finely chopped )
425 ml ml Chopped Tomatoes Chopped Tomatoes
425 g g Kidney Beans Kidney Beans
0,5 Red Chilli Pepper Red Chilli Pepper
1 tsp tsp Cumin Cumin
1 tsp tsp Paprika Paprika
1 tsp tsp Cayenne pepper Cayenne pepper
300 g g Red Lentils Red Lentils
(rinsed and drained )
1 tsp tsp Crème Fraîche Crème Fraîche

Anna’s Lentil Chilli

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60 min


By Anna Watson


• 1 Fry your onions, garlic and red chilli in olive oil.

• 2 When the onions have gone translucent, add your grated carrot and red pepper, let them cook for a few minutes then add your spices, let them cook for 2 minutes.

• 3 Add your lentils, a tin of tomatoes and 200ml of hot vegetable stock.

• 4 Give it a good stir and let simmer for 10 minutes.

• 5 Add in your kidney beans at this stage and let simmer for another 10-15 minutes.

• 6 To finish, stir in the créme fraíche. Serve with steamed brown rice and top with extra chilli if you can handle the heat!