Lentil Chilli



This Lentil Chilli was a little bit of an experiment tonight, hence the random spoonful of tahini and dash of cacao powder – which I would not usually add, however, it strangely worked and although barely noticeable, adds to the flavour and consistency!

Lentil Chilli
Serves 3-4


1 tbsp coconut oil
1 onion
Small chunk fresh ginger, finely chopped
2 garlic cloves, crushed
A small handful of fresh coriander, chopped
1/2 large red chilli
1 tbsp ground cumin
1 tsp smoked paprika
1 1/2 tsp cinnamon
1-2 tsp oregano
Pinch nutmeg
Pinch ground coriander
1/2 tsp cayenne pepper
2-3 tbsp tomato puree
1/2 cup red lentils
1/2 cup green lentils
3 mushrooms, chopped into small pieces
1 tin of kidney beans, drained
1 tbsp tahini
1/2-1 tsp cacao powder
3-4 cups water
sea salt and pepper

Fry the onion, ginger, chilli, coriander and garlic in a pan with coconut oil for about 5-10 minutes..
Add in the spices, tomato puree and stir the contents of the pan together – this should form a sort of paste.
Then rinse the lentils and add them into the pot with the finely chopped mushrooms.
Add about 3 cups of water, sea salt and pepper, and cook on a medium heat for about 10 minutes.
After 10 minutes add the drained kidney beans, cacao and tahini.
Continue cooking, stirring occasionally and adding more water if required. After 20 minutes the chilli should be cooked and good to eat, however, you can also continue cooking the chilli for a further 20-30 minutes on a very low heat to really soften and blend the ingredients.


Vegetable, Lentil Coconut Curry

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I’ve always been a massive fan of spicy food, end of. So, with butternut squash being one of my favourites, this curry is definitely one of my favorites.

The blend of spices, vegetables, exceptionally good fats from the coconut oil and coconut milk, and fresh ginger, creates this hearty, tasty dish that’s equally as amazing for our bodies. It’s also very simple and easy to make!

Butternut squash, as well as fiery tasting red chillies are a very good source of Vitamin C and are high in potassium and iron. The fresh ginger and spices, such as turmeric and cumin, have amazing anti-inflammatory properties. Coconuts provide good fats that are mostly in the form of medium chain saturated fatty acids (MCFA), compared to the majority of oils in our diets, are composed of long-chain fatty acids (LCFA). MCFA are very different and are thought to a positive effect on cholesterol, lowering heart disease. Consumption of coconut milk can also protect the body from infections and viruses. I like to use organic Biona coconut milk, as it is pure coconut rather than coconut milks that contain synthetic pesticides and fertilisers. So, this dish is a great blend of nourishing ingredients and is full of rich flavour.

Vegetable, Lentil Coconut Curry
Serves 6


1 tbsp coconut oil

1 large red onion

2 garlic gloves

1 thumbs-sized chunk of fresh ginger

A handful of fresh coriander (plus more to serve)

1 red chilli

2 cups water

1 tin of organic coconut milk (I use Biona)

1 butternut squash

1 cup red split lentils

60g trimmed beans

60g mangetout

1/2 red pepper, 1/2 green pepper & 1/2 yellow pepper

1 large tomato (cut into quarters)

2 spring onions

2 handfuls spinach (sliced in a bunch)

Black pepper & Pink Himalayan or sea salt

Juice of 1 lime (optional)


1 tbsp cumin

1 tsp turmeric

1 tsp chilli powder

1/2 tsp fennel seeds

1/4 tsp yellow mustard seeds (grind in pestle and mortar)

1/4 tsp ground cardamom

1/4 tsp cinnamon

Heat the coconut oil in a pan and then fry the diced onions, garlic, ginger, chilli and coriander for about 5-10 minutes.
Add the squash, boiling water, and coconut milk into the pot and put the lid on, cook on a medium heat for 10 minutes.
Then add the lentils and cook for a further 10 minutes.
Add the vegetables and sliced tomato and continue cooking for another 20 minutes. At this stage you may wish to add more water.
Towards the end chuck in the spinach, turn off the heat and season with salt and pepper, and a squeeze of lime (if you want to).
Serve with fresh coriander, brown rice, quinoa, or whatever you fancy.