Recipe – Vegan beluga lentil chilli

I haven’t intentionally posted two vegan recipes in a row, but seeing as it’s National Vegetarian Week, I’m going to go with it! If you’re a meat fan, I urge you to give this version a try – it has just as much flavour but is a little healthier

The quantities are easily doubled so you can either make extra to feed more people, or freeze the leftovers for another day (bonus!)

Serves 2


  • 250g Merchant Gourmet Beluga lentils
  • 1 large onion, diced
  • 3 cloves of garlic, crushed
  • 400g chopped tomatoes
  • 2 peppers (any colour) diced
  • 400g can of kidney beans, drained
  • 1 tablespoon tomato paste
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chilli powder
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt & pepper

To serve


Start by making the base of your chilli – taking a bit of time over it will mean you get a deeper flavour. In a large frying pan, heat a tablespoon of olive oil and add in your diced onion and peppers. Gently sautee until they’re really soft and have started to colour (about 10-15 minutes)

Next add the crushed garlic and cook for another couple of minutes, stirring now and again to make sure it doesn’t catch on the bottom of the pan

At this point add the tomato paste, paprika, chilli powder & cayenne, and cook out for another minute or so

As the lentils are already cooked, I add them at this stage along with the chopped tomatoes, kidney beans, and some salt & pepper

Mix everything together thoroughly, cook for a further 10 minutes and you’re ready to serve!

I’ve eaten this with just a splodge of plain vegan yoghurt, a dusting of smoked paprika & a handful of chopped coriander (as below), with a jacket potato and even with leftover roasted vegetables – it works just as well with each!



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