Lentil Chili is the vegetarian version of Chili Con Carne. Still as yummy and very straightforward to make.

2 garlic cloves
1 onion, chopped
1 big red pepper, diced
2 tomatoes, diced
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons paprika spice
half a teaspoon – 1 teaspoon cayenne pepper
1 chili, chopped
1 tin lentils
1 tin kidney beans
1 teaspoon sugar
1 sachet tomato paste
fresh coriander leaves

Fry some cooking oil or coconut oil in a large frying pan. When the oil is nice and hot add the chili and garlic. Fry a little – about 2 minutes on high heat. Add some ginger powder if you want to make it more zingy. Add the peppers, tomatoes and onions. Let fry for about 5 minutes on medium to high heat.

Add the tomato paste, salt and sugar to taste. Add some boiling water, about 100ml – depending on how runny you want your sauce. Cook for about 10 minutes. Add the tinned beans and lentils.

Serve hot – on rice or with zucchini fritters as I did.

*Garnish with fresh coriander leaves.