Lentil and TVP chili

If you like to meal prep, then this recipe is perfect!
It keeps well in the fridge for 4-5 days, you can freeze it...
If you don't want to use it for a meal prep, or you don't do that, then you can make only half or 1/3 of the recipe...
But believe me, it's really tasty, high in protein and quite healthy.

Ingredients:

200 g (1 cup) red lentils, dry

200 g (1 cup) green OR brown lentils, dry

200 g (2 cups) TVP, dry

500 ml (2 cups) tomato sauce

250 g (2 cups) carrots, diced

150 g (cup) onions

200 g (cup) sweet pepper,diced

250 g (1.6 cups) mushrooms, diced

1500 ml (6 cups water or veggie broth)

6-10 g (2-4 tsp) chili powder (according to your spice preference)

10 g (4 tsp) paprika

1.5 g (1 tsp) cumin, ground

2.5 g (1.5 tsp) coriander, ground

6 g (2 tsp) turmeric

2 g (1 tsp) black pepper

5 g (1 tsp) salt

1 g (1/2 tsp) sage

1 g (1/2 tsp) basil

Method:

Hydrate the TVP for about 10 minutes in hot water or according to instructions.

Chop all the vegetables.

In a large pan saute the onions in some water or veggie broth (or some vegetable oil, if you prefer) until soft. Add the carrots and cook for about 4-5 minutes adding some more water if you need more.

Add the spices, lentils, TVP and peppers. Mix well. Add 5 cups of water or broth. Let everything cook for about 15-20 minutes. Add the tomato sauce and the mushrooms. Add the rest of the water/ broth if you want it more watery than it is.

Serve over some grains with some fresh greens (basil, parsley or cilantro on top)


You can substitute beans for lentils. But in this case, you better use cooked beans: 5 cups cooked beans for the 2 cups dried lentils.
If you don't have TVP (or you don't want to use any) you can skip it altogether or you can add some more beans (or chickpeas).

You have a video version of this recipe here: