Lentil Tortilla Filling

This is a winner. One of my housemates, Ciara, is not a fan of too much spice so I was pretty conservative with the chilli powder and tobasco. Feel free to go crazy.

Chilli Lentils

1/2 cup lentils

1/2 aubergine, chopped

1 red bell pepper, de-seeded and chopped

1/2 onion, chopped

1 clove garlic, crushed

1/2 can chopped tomatoes

1/2 tbsp tomato purée

1/2 tsp cumin

1/2 tsp chilli powder

tobasco sauce

salt and pepper.

Cook lentils in 2.5 cups boiling water for 10 minutes.

Fry the onion on low-medium heat for 2 minutes.

Add garlic, aubergine, pepper and chopped tomatoes to the frying pan and simmer for 5 minutes.

Add the tomato purée, cumin, chilli powder and tobasco (to taste) to the pan.

Turn up the heat to medium and cook until the aubergine turns golden and mushy.

Add in the lentils and stir until heated through.

Season to taste and serve with wholegrain tortilla wraps.

Vegan Chilli Con Carne

Okay so here’s me getting back on the horse! I made this a while back and all my housemates (none of them being vegan or vegetarian) loved it. Super easy and cheap for students.

Vegan Chilli Con Carne

1 tbsp vegetable oil

1 onion, peeled and chopped

1 red pepper, de-seeded and chopped

1 garlic clove, crushed

1 x 400g can chopped tomatoes

2 x 400g can red kidney beans

100g red lentils, cooked as per the packet

2 tsp paprika

1 tsp chilli powder (or one fresh chilli, de-seeded and chopped finely)

salt and pepper

1 tsp sugar

Heat the oil in a large pan (it has to be big enough to hold everything) and fry the onion and pepper for ten minutes then add the garlic and tomatoes.

Drain the red kidney beans and lentils and add to the tomato mixture, together with the paprika and chilli powder.

Simmer for about 15 minutes, then season with salt and pepper and sugar and serve. (serves 4)


I served this with wholegrain rice and. . .

Breadcrumbed Mushrooms (for two)

Some mushrooms, however much you want!

one slice of wholegrain bread, crumbed

1tbsp olive oil

1 dessert sp honey

1 clove garlic, crushed

1/2 tsp cumin

Mix together the oil, honey, garlic and cumin in a small bowl. Dip the mushrooms into this mixture and then into the breadcrumbs until fully coated.

Cook in a frying pan at medium heat for approx. ten minutes or bake in an oven at 180 degrees celsius for 20 minutes.

I even went posh and added parsley garnish.