The Slow Kitchen – Lentil and Vegetable Chilli

I’ve been eating a vegetarian diet for about 6 weeks now, and this hearty lentil and vegetable chilli (spice optional) has been on my menu every one of those weeks. It ticks a lot of boxes: it’s healthy, it’s easy to make, it pairs perfectly with lamb or chicken skewers so is great for those nights when I can’t face cooking two meals, it freezes very well and is also great for breakfast.

In short, this recipe is a winner that should satisfy most tastes in your home, and like all other recipes in my Slow Kitchen series, is simple, easy, healthy and full of real ingredients. Enjoy!

Tasty Vegetable and Lentil Chilli

Lentil and Vegetable Chilli

(Serves 6, Ready in 40min+ depending on simmer time)

You’ll Need:

  • 1 onion – chopped
  • 1 clove garlic – crushed
  • 1 tsp ground cumin
  • 1 tsp chilli powder (optional)
  • 1 large carrot – grated
  • 1 cup mushrooms – sliced
  • 1 large zucchini – grated
  • corn cob – kernels only
  • 1-2 handfuls broccoli – roughly chopped
  • 1-2 handfuls cauliflower – roughly chopped
  • 2 cups leafy greens – roughly chopped
  • tin of black beans, red kidney beans or similar – rinsed and drained
  • 1 cup dried red lentils – rinsed
  • 1/2 cup passata
  • tin crushed tomatoes
  • 1 cup vegetable stock
  • salt and pepper
  • Natural yogurt, chopped coriander/cilantro, to serve

Note: This is another of my “use any vegetables in the fridge” recipe, so feel free to change up the vege mix to suit.

Simply:

  1. Sauté the onion and garlic with some olive oil. Cook until onion has softened.
  2. Add the cumin and chilli powder and stir for a minute.
  3. Add your chopped vegetables and cook for a few minutes, until they begin to soften.
  4. Add your rinsed lentils, combining well.
  5. Add your passata, tomatoes, stock and beans. Bring to the boil.
  6. Cover and simmer on medium heat for at least 30 minutes.
  7. Serve with yoghurt and coriander.

Note: This keeps very well and makes a great mid-week leftover meal or a healthy, substantial breakfast or lunch to take to work. 

Variations/Additions:

Need Meat?: Serve with a piece of steak or lamb cooked with some garlic and coriander. Marinated chicken skewers are also a good accompaniment and popular with kids.

More Vegetables: This recipe will work with virtually any vegetables you have on hand. Pumpkin, squash, kale, potatoes, carrots – they all cook up beautifully. Just note that you may need to add more crushed tomatoes or vegetable stock if you up the vege content by a lot.

Vegan: Leave off the yoghurt and you’re good to go with this dish. Try some sliced avocado on top instead.

Gluten-Free: This is a gluten-free dish, happy days!

6 Responses to The Slow Kitchen – Lentil and Vegetable Chilli

  1. For us Americans… what size tin (“can” for us) of crushed tomatoes? And we don’t have passata, I had to google it! ;) Can we substitute tomato paste and maybe a bit of water or sauce? This looks delicious. I ‘m looking forward to trying it!

    • Hi Joy, so sorry for the delay in replying! I typically use a 400ml can of tomatoes, which is (I believe) around a 14 fl oz tin for you. And as for the passata, you can either use a plain tomato puree or 2 tbsp tomato paste and about 1/2 cup water instead.

      Hope you enjoy the recipe! :)

  2. This recipe looks delicious! I have been vegan for 2 years and definitely feel like having an animal free lifestyle compliments minimalism so much. Looking forward to trying it – without the yogurt of course! :P

  3. We had this for dinner last night, sized up for our family. I had it last night with avocado and this morning I had it with eggs for breakfast.

    Of course I didn’t strictly follow the recipe, different veg, big tin of tomatoes, more passata… But it’s a winner and I think I may need to make sure I have enchilada sauce/tinned tomatoes/passata in the cupboard so I can make this any week I have a heap of left over veggies.

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