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To serve

  • brown rice
  • tortilla chips
    mashed avocado, yogurt or soured cream, grated cheddar, roughly chopped coriander (optional)

Nutrition: per serving

  • kcal316
  • fat8g
    low
  • saturates2g
  • carbs38g
  • sugars17g
  • fibre17g
    high
  • protein15g
  • salt2.2g
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Method

  • step 1

    If you have a gas hob, put the aubergine directly onto a lit ring to char completely, turning occasionally with kitchen tongs, until burnt all over. Alternatively, use a barbecue or heat the grill to its highest setting and cook, turning occasionally, until completely blackened (the grill won’t give you the same smoky flavour). Set aside to cool on a plate, then peel off the charred skin and remove the stem. Roughly chop the flesh and set aside.

  • step 2

    In a large pan, heat the oil, add the onion and carrots with a pinch of salt, and fry over a low-medium heat for 15-20 mins until the carrots have softened.

  • step 3

    Add the aubergine, both types of lentils, the kidney beans with the liquid from the can, soy sauce, tomatoes, chocolate, chilli powder, oregano and the spices. Stir to combine, then pour in the stock. Bring to the boil, then turn down the heat to very low. Cover with a lid and cook for 1½ hrs, checking and stirring every 15-20 mins to prevent it from burning.

  • step 4

    Remove the lid and let the mixture simmer over a low-medium heat, stirring occasionally, for about 15 mins until you get a thick sauce. Stir in the lime juice and taste for seasoning – add more salt if needed. Serve hot over rice with whichever accompaniments you want!

Recipe from Good Food magazine, January 2017

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Comments, questions and tips (293)

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Overall rating

A star rating of 4.8 out of 5.740 ratings

nnbroome76326

Loved this recipe, I made it for two people so had it for two meals and froze some. The other person doesn't like anything too spicy and she loved this chilli. I don't like aubergine so replaced with red pepper and used two tins of green lentils instead of red because I didn't have any red. Just…

Caroline Sutton

question

Can I freeze this?

helenhill728b5PElR-

I made this for 7 people. I doubled all the ingredients added 2 handfuls of lentils of both colours and left the lid off for the whole cooking time on a gentle simmer. We added flat bread and yoghurt. It was a hit!

Dunco101

question

How far in advance can I make this if I store it in the fridge?

7sgfxrcpzj42848

can this use “split red lentils”? not sure if this has to be whole red lentils as the split ones are the only ones i can find near me

crazydogdiego197706

Yes split red lentils is what the recipe calls for. Cooked first unless U buy a packet of ready cooked red lentils.

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