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Lentil Chili

Side dish



60 min

2 servings


1 can of Cirio Polpa chopped tomatoes

1 tbsp Cirio Supercirio tomato paste

1 carton of Cirio Lenticchie Lentils

2 tbsp olive oil

½ white or yellow onion, diced

3 red peppers, diced

1 tsp each sea salt and black pepper


1  jalapeño, diced with seeds

2 cloves garlic

1 tsp chili powder

1 tsp cumin powder

⅓ tsp smoked paprika

140 ml water

  1. Heat a large pot over medium heat. Once hot, add oil, onion, and red pepper. Season with a healthy pinch of salt and pepper and stir. Sauté for 3-4 minutes, stirring frequently.
  2. Add your diced jalapeño and garlic to a mortar and pestle and crush into a rough paste (you can also, blend in a small food processor, or finely mince with a knife). Add to the pot with onion and red pepper, and season with another pinch salt and pepper.
  3. Add 2/3 of the chili powder, half of the cumin, paprika, diced tomatoes, tomato paste, and water, and stir to combine. Bring to a low boil over medium high heat.
  4. Once boiling, add your Cirio Lenticchie lentils and reduce heat to medium-low or low, so it’s at a gentle simmer. Cook for 10 minutes, As it’s cooking add more water if it looks too thick or dry.
  5. Next add remaining cumin and chili powder, and stir to combine.
  6. Bring to a simmer over medium heat, then reduce heat slightly to low, cover with lid, and gently simmer for 20 minutes to meld the flavors together. Stir occasionally to avoid burning.
  7. Taste and adjust seasonings as needed, adding more chili powder or cumin for smokiness, salt for saltiness, or sugar to balance the heat and draw out the other flavors.
  8. Serve with bread or rice. Or you can eat it plain, too!
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