A spicy dinner option. Prepare this vegan chili with lentils, and it will win the heart of any food lover—even a dedicated meat eater.
Ingredients:
- Red onion (1)
- Olive oil (2 tablespoons)
- Garlic cloves (4)
- Ground cumin (2 teaspoons)
- Sweet paprika (1 teaspoon)
- Smoked paprika (1/2 teaspoon) + Pinch of hot paprika or chipotle (optional)
- Black beans (1 can)
- Chopped tomatoes (1 can)
- Tomato passata (500 g)
- Red lentils (1 cup, uncooked)
- Vegetable broth (500 ml)
To serve:
- Vegan sour cream or yogurt
- Avocado
- Coriander
- Corn tortilla chips (optional)
Preparation:
In a large pot, sauté the chopped red onion in olive oil, stirring occasionally. Season with salt and pepper.
Add the minced garlic, cumin, sweet paprika, smoked paprika, and hot paprika (if using).
Next, add the black beans with their liquid, keeping the pot on the heat.
Add the canned chopped tomatoes, tomato passata, uncooked lentils, and vegetable broth. Stir everything together and bring to a boil. Season with salt and pepper.
Cover the pot and simmer for about 10-12 minutes, until the lentils are tender and the chili has thickened.
Serve with avocado, vegan sour cream or yogurt, coriander, and corn tortilla chips if desired.
