Spicy lentils with peppers is a tasty vegetarian dish which can be made quickly and easily using mainly storecupboard ingredients. This is a filling and flavoursome dish and is perfect for chilly autumn and winter days. This spicy lentil dish is made with inexpensive ingredients and can be prepared in bulk to save time another day. Spicy lentils with peppers could very easily become one of your regular cold weather meals.
Ingredients
- 1 large onion
- 4 large cloves garlic
- 2 large red chillis (fresh or dried) (or adjust to taste)
- 300g red lentils
- 100g chick peas (cooked) (or an additional 100g lentils)
- 2 peppers (red and/or green)
- Mushrooms (optional)
- 400g passata (or 400g tin chopped tomatoes)
- 1 teaspoon paprika (or sweet paprika)
- 1 teaspoon Herbes de Provence
- Vegetable stock
- Dash of olive oil
- Salt and pepper to taste
Equipment needed to make spicy lentils with peppers
- Chopping board
- Sharp knife
- Kitchen scales
- Garlic press (optional)
- Teaspoon
- Large pan
- Long handled spoon or fish slice
How to make spicy lentils with peppers
Chop the onion, garlic and chillis and fry in hot olive oil for a couple of minutes. Add the peppers and cook until soft.
Add the passata (or tinned tomatoes), vegetable stock, red lentils and chick peas (if using) and stir.
Add the paprika, Herbes de Provence and season to taste.
Simmer over a low heat for around half an hour or until the lentils are cooked, stirring regularly and adding more water or vegetable stock if needed.
Serve with long grain rice, fresh crusty bread or tortillas.
Spicy lentils with peppers can be made in bulk and stored in the fridge for a couple of days, or can be frozen. As no meat is used in this recipe, it can be defrosted and heated in one go, making it an ideal stand by to keep in the freezer for busy days.
Tips
- As chillis vary considerably in size and strength, adjust the quantity to suit your taste.
- Spicy lentils can be eaten the day it is made or can be stored in the fridge until the next day. When reheating, don't cook for too long otherwise the lentils may become mushy.
You may also like to try lentil chilli, another dish which is both vegetarian and vegan and great for chilly days.
Spicy lentils with peppers
Equipment
- Large saucepan with lid
Ingredients
- 1 onion
- 4 cloves garlic
- 2 chillis (fresh or dried)
- 300 g dried red lentils
- 100 g chick peas (or additional 100g lentils)
- 2 peppers (red or green)
- 400 g passata (or tinned tomatoes)
- 1 teaspoon paprika (or sweet paprika)
- 1 teaspoon Herbes de Provence
- 660 ml vegetable stock (approximately)
- 1 tablespoon olive oil
- 1 pinch salt
- 1 pinch pepper
Instructions
- Chop the onion and garlic and cook gently in hot olive oil for a couple of minutes or until soft.
- Chop the peppers, add to the onion and garlic and cook until soft.
- Add the passata (or tinned tomatoes), lentils, vegetable stock and chick peas (if using) and stir. Add the paprika and herbs and season to taste.
- Bring to the boil and simmer for around half an hour or until the lentils are cooked, stirring regularly.
- Serve with rice, crusty bread or tortillas.
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