Lentil Chilli

It’s all about the Spice

As you are probably aware from reading the Lisa Diet page you will know that I have quite a specific diet. No meat, no nuts, no beans, no dairy but plenty of dairy alternatives, plenty of vegetables, fruit, fish, eggs, lentils, rice, pasta, bread. I love to experiment with flavours and with a diet like mine it is all about the flavour. Christmas 2019 lunch was a mexican inspired theme which went down very well. It was easy to prepare, everyone could help themselves and we got to really enjoy quality family time. No cooking a roast for loads of people, sweating your ass off. Trying to keep everyone fed and watered. So many years we have spent doing the traditional this time we just wanted good food without the fuss.

I took guidance from a recipe I found online and I added my own Lisa spin on it so if you fancy a quick tasty meal that everyone enjoys follow my recipe and enjoy😊 This recipe fed 6 Adults with 3 of them being big hungry men there was plenty to go around.

Chilli Ingredients

  • 1 Large Red Onion
  • Button Mushrooms
  • 1 Large Red Pepper
  • 1 Large Green Pepper
  • 2 Tins of Chopped Tomatoes
  • 2 Carrots Peeled & chopped into cubes
  • 1 Cup of frozen Sweetcorn
  • 5 Tablespoons dried Red Lentils
  • 5 Tablespoons dried Green Lentils
  • Tsp Garlic Powder
  • Tsp Harissa Powder
  • Tsp of Ground Cumin Powder
  • Tsp Ground Corriander Powder
  • 1/2 Tsp of Ground Ginger Powder
  • 1/2 Tsp of mild Chilli Powder
  • 3/4 Pint of vegetable stock
  • Tsp of Tomato Puree
  • 1 Tbsp Olive Oil
  • Tsp Dried Dill Leaves
  • Tsp Dried Coriander Leaves
  • Salt & Pepper


  • Vegan Cheese (I use KoKo cheese a nice cheese substitute made with coconut milk)
  • Sliced Green Jalapenos (for that extra kick)
  • Cucumber, Red Onion and Tomatoes chopped & Mixed together
  • Dairy Free Yogurt (I use Alpro Plain yogurt Soya alternative)
  • Guacamole
  • Cooked chilli beans (I serve these hot as a topping for the bean eaters)
  • Spicy Hot Sauce (For the ones who like it spicy)

Basically you can add any toppings that you and your family enjoy. I serve all with Milk and Gluten free lightly salted Nachos (Doritos do the best I think) as well as tortilla wraps. You can even cook up some nice jasmine rice to go with it.


The method is simple fry your onions, mushrooms, peppers and carrots together for a minute or two. Add all of your spices and fry for another minute add your tinned tomatoes and tomato puree. Add your lentils, frozen corn and a little of the stock, bring to the boil then gently simmer for 30 mins. Keep adding the stock throughout the cooking process to ensure your chilli doesn’t become to thick. Then serve in shallow pasta bowls and top away.

At Christmas I transferred my chilli into my slow cooker pot to keep warm this worked a treat at ensuring everybody got a nice hot meal as well as the family going to the pot for seconds.

Lisa Xx