Easiest Vegan Spicy Lentil Chilli

Serves 2
Prep Time 5 mins
Cook Time 15 mins

Chill your lentils, man.


  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 red chilli, chopped add in the seeds too
  • 1 tbsp tomato paste
  • 6 mushrooms, chopped up really small
  • handful of baby spinach
  • 1/2 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp chilli powder
  • 1/2 tsp cayenne powder
  • 1 tsp paprika
  • 1 can of lentils, drained I used black lentils, but any will work
  • 1 can of chopped tomatoes
  • 1 tsp maple syrup agave or brown rice syrup will work too
  • 2 tbsp nutritional yeast


Let 1/2 cup of water heat up in a large frying pan. Add in the onion, garlic and chilli. Let this simmer for five minutes to soften.

Throw in the mushrooms (chop these up nice and small, yum) and as much spinach as you can handle (1 handful, 2 handfuls, 7 handfuls?!!)

Add in all the spices. Put in smaller amounts if you are a spice scaredy-cat (boo hiss). Then add the tomato paste and stir is all up and cook for a minute.

Now pop in the lentils, tomatoes, maple syrup and let this all simmer together for five minutes.

Finally pour in the nutritional yeast, to add extra flavour, if extra flavour is what you seek.


Who has two thumbs and loves it on top of loads of brown basmati, this guy!

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