Veggie Lentil Chili Non Carne! Recipe

Name: Veggie Lentil Chili Non Carne!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 ounces puy lentils or 3 1/2 ounces green lentils; 1 medium onion, peeled and chopped; 2 garlic cloves, peeled and crushed; 1 parsnip, peeled & grated; 1 medium carrot, grated; 1 tablespoon vegetable oil; 1 (14 ounce) can chopped tomatoes; 1 tablespoon tomato paste; 1 tablespoon balsamic vinegar; 7 ounces kidney beans, drained and rinsed; 1 fresh red fresh chili pepper, deseeded and finely chopped, adjust to suit your taste; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1 stock, cube; handful fresh cilantro leaves, chopped

Servings: persons

3 1/2 ounces puy lentils or 3 1/2 ounces green lentils
1 medium onion, peeled and chopped
2 garlic cloves, peeled and crushed
1 parsnip, peeled & grated
1 medium carrot, grated
1 tablespoon vegetable oil
1 (14 ounce) can chopped tomatoes
1 tablespoon tomato paste
1 tablespoon balsamic vinegar
7 ounces kidney beans, drained and rinsed
1 fresh red fresh chili pepper, deseeded and finely chopped, adjust to suit your taste
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 stock, cube
handful fresh cilantro leaves, chopped

1
Put the lentils in a pan of cold water and bring to the boil. Simmer for 20 minutes, not allowing them to boil dry. They should be almost cooked after this time.
2
Heat the oil in a deep frying pan and saute the onion, garlic, carrot and parsnip for 10 minutes.
3
Add the chili, ground coriander seeds and cumin. Cook for 2 minutes.
4
Roughly chop the tinned tomatoes and add to the frying pan with the tomato paste, balsamic vinegar and stock cube. Mix well.
5
Add the lentils and stir well. Cover and simmer on a low heat for 15 minutes.
6
Add the kidney beans and heat through. Finally add the chopped cilantro leaves.
7
Serve with brown rice and a garnish of natural yoghurt.

233

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 1/2 ounces puy lentils or 3 1/2 ounces green lentils, 1 medium onion, peeled and chopped, 2 garlic cloves, peeled and crushed, 1 parsnip, peeled & grated, and more.

Yes, Veggie Lentil Chili Non Carne! falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Veggie Lentil Chili Non Carne!

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions