Vegan lentil chilli

VEGGIE LENTIL CHILLI WITH LOCK & LOCK FOOD CONTAINERS MADE WITH EASTMAN TRITAN™ COPOLYESTER We recently finished a month of a whole food plant based diet (like vegan but also focusing on whole grains and reducing fats).

automatische binäre optionen software Matt actually took to it far better than me, I really missed meat!

rencontrer quelqu'un traduction anglais What I found hard was not being able to rely on my staple quick and easy dinners after work, like chilli con carne, spaghetti bolognese, chicken and rice etc.

couples dating games I also had limited experience with lentils, so bought every variety I could find in the supermarket from dried, to tinned, to fresh so that I could get an idea of what they’re like. Growing up we didn’t eat a lot of lentils, so I wasn’t really sure what to do with them. I found tinned green lentils an absolute saviour! No soaking time needed, and if used right they mimic minced beef so I was quickly back on track making lentil spaghetti bolognese, shepherds pie and chilli.

see url This is where this recipe comes from 🙂

go veggie lentil chilli I also find it much quicker and easier to cook than when I used minced beef too! #winning

site de rencontre musulman populaire My best friends fiance has been in the hospital a lot lately, and I didn’t know what I could do to help. They were also trying the whole food plant based diet so I decided to make this for them. Turns out they both loved it, and she asked me for the recipe to make it for him again! That was confirmation enough for me that I needed to blog this recipe. veg lentil chilli

here We were also sent some Clearly Lock & Lock containers made with Eastman Tritan™ copolyester to try out.

single halle saale kostenlos Many of my old containers have stains from tomato-based products, so I was curious to learn how these containers performed.

I usually make this veggie lentil chilli in big batches, so I can take it to work. This gave me the perfect opportunity to test out the Clearly Lock & Lock containers.

easy work lunches

They did really well! The photos you see of the perfectly clear containers are after 2 months use, and no staining or clouding. They’re really robust too, they feel more substantial than my other containers without being heavy. They also worked really well on my work commute, no leaking! 


Quick and delicious, this veggie lentil chilli is also vegan too.
Prep time:
Cook time:
Total time:
Recipe type: Dinner
Serves: 4+
veggie lentil chilli


  • 2 Green peppers
  • 2 tablespoons olive oil
  • 250g mushrooms
  • 2 stalks of celery
  • 1 medium cooking onion
  • 1 tin green lentils
  • 2 tins of good quality tinned tomatoes
  • 2 tablespoons tomato puree
  • 2 teaspoons vegetable stock, I use bouillon
  • 1 heaped teaspoon cinnamon
  • 1 level teaspoon chilli powder or chilli flakes
  • 2 teaspoons paprika
  • 1 tablespoon ground cumin
  • 1 tablespoon marmite
  • 1 bunch coriander
  • 4 large cloves of garlic
  • 1 tin of kidney beans
  • (optional) 1 tin chickpeas
  • salt and pepper


  1. Dice the veg (peppers, onions, celery and mushrooms) and add to a medium-hot large saucepan or stove top casserole dish (I use an enamelled cast iron one) with 2 tablespoons of olive oil.
  2. Add the chilli, cinammon, paprika, and cumin and allow the veg to soften slightly on a medium heat for 5 minutes or so.
  3. Add the tinned tomatoes and tomato puree and stir well, allow to heat for a few minutes.
  4. Add the bouillon, marmite and kidney beans (and chickpeas if using) and allow to heat through for 10 minutes, stirring occasionally.
  5. While the sauce is heating through, finely chop the coriander leaves and garlic cloves.
  6. Add the chopped coriander and garlic close to the end, and stir through, allow to heat for a few more minutes before serving.
  7. Season with salt and pepper and serve.

I was sent the Clearly Lock & Lock as part of a sponsored collaboration. I am under no obligation to write a positive review, just create recipes that work well with them. This actually ties in really well with a shift in our ethos since January. We committed to less food waste and trying to eat healthy more regularly. Making sure we take our own lunches to work has been key to this, it's had such a positive impact. So even when I am tired and can't really be bothered to meal prep before bed, I make sure I am disciplined and stick to it. Having good food containers makes this so much easier! So the opportunity to partner with Eastman Tritan™ copolyester couldn't have been more perfect, or come at a better time.  

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Perfect for the colder months and so easy to reheat and take to work. This recipe is vegan, but I challenge meat eaters not to love it too!

About the Author Lisa

I'm Lisa and this is the Lovely Appetite blog. I’m always experimenting with recipes, hunting through cookbooks for inspiration or trying out new places to eat. Please browse the site and enjoy reading about my findings.

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