Date posted: 10/01/2022

Red lentil chilli

  • Serves 4
  • Timing: 1 hr
Votes: 1 Average: 5


Olive oil 1 tbsp
Onion (chopped) 1
Garlic clove (crushed) 1
Fresh chilli (chopped) ½
Everyday Favourites ground cinnamon powder ½ tsp
Everyday Favourites crushed chillies 2 tsp
Everyday Favourites ground cumin ½ tsp
Bell pepper (chopped) ½
Dried red split lentils 200g
Can of chopped tomatoes 400g
Tomato paste 1 tbsp
Water (boiled) 300ml
Veg stock cube ½
Everyday Favourites dried oregano ¼ tsp
Sprigs of fresh coriander (chopped) 3


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  1. Heat the olive oil in a frying pan
  2. Add the onion, crushed garlic and fresh chilli and cook for 4 min
  3. Then add the cinnamon, chilli flake, cumin and chopped peppers to the pan and cook for a further 2 minutes
  4. Add the lentils, chopped tomatoes and tomato paste to the pan and cook for a further 3 minutes
  5. Boil the water, adding stock cube and oregano then pour into the pan
  6. Cook on a low heat for 35 minutes and add salt and pepper to season
  7. Once cooked, serve with rice and garnish with freshly chopped coriander
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