Lentil Chilli 

Hello good people it’s been a while. Life happens when life happens but that’s the joy of it right? I’ve actually been cooking non stop but never could catch a moment to capture everything:’). I’ll be sharing more of quick meals. So I made this Lentil chilli with chickpeas the other night, I’ve become such a fan of meatless meals for a meat lover I really enjoyed this I bet you will too.


125 ml / 1/2 Cup brown lentils 

500 ml water

1 can Chickpeas

2 Tomatoes, grated

1 Carrot, grated

1 Potato, grated

15 ml/ 2 tbsp Canola oil 

1/2 Onion, chopped

1/2 Green pepper, chopped

5 ml / tsp Garlic, minced

5 ml/ tsp Paprika

5 ml/ tsp Cumin

5 ml/ tsp Tumeric

5 ml/ tsp Garum masala

5 ml/ tsp Dried crushed chilli 

1 ml Peri peri spice

15 ml/ 2tbsp Brown onion packet soup (optional)

Salt and pepper

Toppings: Grated cheese 


1. In a medium sauce pan place the lentils in the water and boil for 20 minutes. 

2. Once cooked, add the grated tomatoes, potato and carrot and allow to cook.

3. In a separate saucepan fry the onion, green pepper and garlic. Stir in spices and chickpeas. Cook for 1 minute.

4. Add chickpea mix to the lentils. Season with salt and pepper to taste. Add water if necessary bring to a boil, lower heat and simmer for 15 minutes. Add packet soup to thicken (optional).

5. Remove from heat and serve. Top with grated cheese or cream.

Enjoy with your favorite bread or croutons!


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