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The Lentil Chilli

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3 people


  • 1 can (400g) lentils
  • 1 can (400g) tomatoes
  • 1 can (400g) kidney beans
  • 1 onion
  • 3 gloves garlic
  • 2 tsp ground coriander
  • 3 tsb ground cumin
  • 1 tsp ground chilli (you can change this depending on how hot you like it, I tend to use ½ tsp as like only a mild flavour)
  • 250 ml vegetable stock
  • 10 cherry tomatoes
  • 2 tbsp olive oil


  • Finely chop onion and grate gloves of garlic. Heat a frying pan and add olive oil. When hot add the onion and garlic and saute until soft and reduce the heat to medium.
  • Drain and rinse the lentils and add add to the frying pan along with ground coriander, cumin and chilli powder and stir.
  • Add tomatoes and vegetable stock and once heated through reduce to a low heat.
  • Drain and rinse the kidney beans and chop cherry tomatoes, add to the pan and stir through.
  • Leave for approximately 30 minutes (stirring occasionally) until the sauce is a nice consistency and the liquid has reduced.
  • Serve with chopped fresh chives, coriander or spring onions and a side of your choice (see some side serving ideas below!)


Essential Equipment

Large frying pan or non-stick saucepan.


When buying vegetable stock opt for a version with ingredient names that you know! Or you can try and make your own :)

Find your Ingredients

Lentils, kidney beans & tinned tomatoes - canned foods aisle.
Ground coriander, cumin & chilli - herbs & spices aisle.
Fresh tomatoes, onion, garlic, chives or coriander - fruit & vegetable aisle.

Course Main Dish