Sweet Red Lentil Chili

Since going plant-based I’ve discovered a deep love for red lentils. I make them on the regular, sometimes just plain to eat, but sometimes in delicious recipes like this one.

Posts haven’t been as regular since I’ve been busy traveling for grad school interviews but I’m back at the end of the week and hoping to get back on track with posting then. I’m also planning on starting a YouTube channel (eek!) so keep a look out for that!


Sweet Red Lentil Chili

serves 4


1 tsp. coconut oil

1 small onion, diced

2 cups red lentils

1 large beet, chopped (about 2 cups)

4 large carrots, chopped (about 1.5 cups)

1 medium sweet potato

4 cups of vegetable broth

1 teaspoon salt

1 teaspoon cumin

1/4 tsp. basil

1/2 teaspoon red chili powder

1/2-1 tsp red pepper flakes (depending on how much spice you want to add)

Cilantro, to garnish (optional)

Lime, to garnish (necessary)

Heat your coconut oil over medium-high heat in a large saucepan/medium soup pan. Add your onion and sauté until translucent.

While your onion is sautéing, rinse your red lentils and make sure all of your other veggies are chopped.

Add the beets and carrots to the onion and cook, stirring occasionally, for about 5-7 minutes until they are coated with the onion/oil and start to cook.

Add the remaining ingredients except for the cilantro and lime. Stir well, cover, and bring to a boil. Once boiling, reduce to a simmer and cook for 35-45 minutes, until veggies and lentils are softened and most of the water has been absorbed by the lentils.

Serve garnished with chopped cilantro and a squeeze of fresh lime.

I think this chili tastes even better the next day, so don’t be afraid of leftovers or to make a double batch for the week!



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