Nigella Lentil Chilli

There’s a certain kind of comfort food that doesn’t shout — it simmers quietly on the hob, warming the kitchen and your soul all at once. That’s what this Nigella Lentil Chilli is. No fuss, no meat, no ten-step marinades — just simple ingredients, bold spices, and that earthy, deeply satisfying flavour you get from lentils cooked just right.

I started making this when money was tight and I needed something hearty that didn’t come in a packet. One spoonful and I was hooked — the lentils go all soft and saucy, the garlic hits just right, and if you’ve got a bit of lime and coriander to scatter on top? Game over. Leftovers taste even better, too, which is great because I always make too much.

So whether you’re cooking for a crowd, batch prepping for the week, or just want something warm and spoonable that doesn’t require a trip to the butcher — this chilli’s got you covered.

Why You’ll Love It

• It’s cosy and filling without making you feel heavy.
• Budget-friendly — lentils are cheap as chips and way more nutritious.
• A one-pot wonder. Less washing up = happier evenings.
• Totally vegan, but still proper hearty.
• Perfect for batch cooking. Freeze half, and future you will thank you.
• Takes on toppings like a champ. Sour cream, avocado, crunchy onions… it’s a whole vibe.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, chopped
• 1 large red bell pepper, chopped
• 5 cloves garlic, minced
• 4 tsp chili powder
• 1 (16 oz.) bag of dry brown lentils
• 2 (14.5 oz.) cans diced tomatoes
• 1 bay leaf
• 2 (32 oz.) cartons vegetable stock
• ⅓ cup fresh chopped cilantro
• Kosher salt and freshly ground black pepper

To serve (optional but lovely):

• Red onion, minced
• Jalapeño, thinly sliced
• Fresh cilantro, chopped
• Lime wedges

How to Make It

Soften the base:

Start with a big pot — like a Dutch oven or whatever you’ve got that won’t scorch. Heat the olive oil, then toss in the onion and red pepper. Cook over medium for about 8–10 minutes, until they’re soft and smell sweet.

Wake up the flavour:

Add in your minced garlic and chili powder. Stir it around for 30 seconds or so — just enough to toast the spices and get your kitchen smelling amazing.

Build the body:

Chuck in the lentils, diced tomatoes (juice and all), the bay leaf, and all the stock. Don’t be shy with the salt and pepper either — lentils soak up flavour like a sponge.

Let it bubble gently:

Bring it to a soft boil, then lower the heat and simmer, slightly covered, for about 30 minutes. Stir now and then, and check if the lentils are tender. Not mushy, not chalky — just right.

Blend it — but only a bit:

Ladle out 3–4 cups of the chilli and blitz it in a blender (or use a stick blender if that’s your jam). Pour it back into the pot and stir. This gives the chilli a rich, thick texture without losing the chunky bits.

Finish it fresh:

Stir in the chopped cilantro. Taste and adjust the salt — it probably needs a bit more. Now’s the time to ladle it into bowls and go wild with your toppings.

Common Mistakes and How to Dodge Them

Why are my lentils still hard?
You might’ve added acid (like tomatoes) too early or didn’t simmer long enough. Just keep cooking — they will soften.

Why is it bland?
Don’t skimp on the salt or spices. Lentils need seasoning at every stage — especially with this much liquid.

Too thin?
Simmer it uncovered for a bit longer or blend a larger portion. Or add a little slurry (1 tbsp flour + 2 tbsp water) to thicken.

Too thick?
Add a splash of water or stock to loosen it. Easy fix.

Storage and Reheating

Fridge: Keeps for 4–5 days. Store in a sealed container. The flavour gets even better.

Freezer: Freeze in portions for up to 3 months. Defrost overnight in the fridge.

To reheat:

• Stove: Warm gently over low heat, adding water if it’s too thick.
• Microwave: Medium power, 1–2 mins at a time, stirring in between.

Frequently Asked Questions

Can I use canned lentils instead?
Yes, but cut the cooking time in half and reduce the stock — they’re already soft.

Is it spicy?
Not really — it’s warm, not fiery. Add more chili powder or some fresh chilies if you like a kick.

Can I add other veg?
Definitely. Carrots, sweetcorn, courgette — just keep the balance right so it doesn’t turn into stew.

What if I hate cilantro?
No worries. Use parsley, spring onions, or just leave it out altogether.

Nutrition Facts (Per Serving):

• Calories: 127
• Fat: 0.6g
• Carbs: 21.6g
• Protein: 9.1g
• Sodium: 485mg
• Fiber: 9.9g
• Sugar: 2.8g

Try More Nigella Recipes:

• Nigella Vegetarian Moussaka
• Nigella Prawn Risotto Recipe
• Nigella Lawson Smoked Salmon Pasta