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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Boil lentils according to packet instructions until tender.
Fry onion, garlic, and chilli in coconut oil over medium heat until softened.
Add tomato puree, turmeric, cumin, and paprika and stir to combine.
Add red pepper to the pan and cook for a further 5 minutes, stirring regularly.
Stir in chopped tomatoes and kidney beans.
Bring to the boil, reduce heat, and simmer gently for 20 minutes.
Drain the cooked lentils and add to the sauce.
Stir in coriander and season with black pepper.
Serve and enjoy.
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You can substitute green lentils with brown lentils if preferred.
Can I use a different type of lentil?
Yes, you can use brown lentils as a substitute for green lentils.
How spicy is this dish?
The dish has a mild heat from the red chilli, but you can adjust the amount to your preference.
Can I make this dish ahead of time?
Yes, the flavors develop even more when made ahead and reheated.
Is this dish suitable for freezing?
Yes, you can freeze the chilli for up to 3 months.
What can I serve with this chilli?
It pairs well with rice or crusty bread.
