Vegetarian Lentil Chilli |

Vegetarian Lentil Chilli

Favourites 31

Prep Time: 20 Minutes | Cooking Time: 30 Minutes

Serves 4
Using sprouted lentils instead of beans makes this take on a classic chilli much lighter, leaving you feeling satisfied but not stuffed. Plus, the sprouted lentils will aid digestion and give a huge boost of protein, fibre and minerals. 


  • 1 tbsp of coconut oil or ghee
  • 2 medium yellow onions, diced
  • 1 medium leek, white and light-green parts only, diced
  • 1 tsp of fine sea salt, plus extra as needed
  • 5 garlic cloves, very finely chopped
  • 1½ tsp of ground cumin
  • 1½ tsp of ground coriander
  • 1 tsp of ground cinnamon
  • ½ tsp of ground chipotle
  • 1 small red chilli (stem and seeds removed), sliced (Serrano is a good choice)
  • 50g / 1¾ oz of sun-dried tomatoes (about 8), roughly chopped
  • 1 medium red pepper (stem, seeds and ribs removed), diced
  • 500g / 1 lb / 2 oz of sweet potatoes and/or carrots, diced
  • 625 ml / 22 fl oz of vegetable stock
  • 1 x 400g / 14 oz can of chopped tomatoes
  • 170g / 6 oz of lentil sprouts

For The Toppings:

  • 85g / 3 oz of lentil sprouts
  • Juice of ½ lime
  • Pinch of fine sea salt
  • 1 tbsp of cold-pressed olive oil, plus extra to serve
  • 1 ripe avocado, cubed
  • Small handful of fresh coriander, roughly chopped


  1. In a large stockpot or pan, melt the coconut oil over a medium heat.
  2. Add the onions, leek and salt, and stir to coat. Cook for 10 minutes until the onions soften and begin to slightly caramelize. Add the garlic and spices and cook for about 2 minutes until fragrant.
  3. Add the chilli, sun-dried tomatoes, red pepper and sweet potatoes and cook for a further 5 minutes, adding a little stock to the pot if it becomes dry.
  4. Add the canned tomatoes with their juices, along with the vegetable stock. Bring to the boil, reduce the heat to low and cook for 15–20 minutes until the sweet potatoes are tender. Remove from the heat and keep warm.
  5. Meanwhile, make the topping. In a small bowl, combine the 85g / 3 oz of lentil sprouts, lime juice, salt, olive oil, avocado and coriander.
  6. Stir the 170g / 6 oz of sprouted lentils into the chilli. Season with salt.
  7. Serve in bowls with a scoop of the topping and a drizzle of olive oil.

Recipe courtesy of Naturally Nourished by Sarah Britton (Jacqui Small, £20)