Easy 2 Bean + Lentil Recipe

I have made this combination of beans and lentils a million different ways but I come back to this version regularly as it’s flavour is subtle and can be served in so many ways. I like to eat it in a bowl as a chili, on top of a salad, in a burrito and as a side with some rice and veg. The beauty is that you can adjust the spices if you want a bolder flavour or add cayenne to turn up the heat. PLUS you make it all in one pot...easy clean up!


  • 1 can (540ml) kidney beans*

  • 1 can (540ml) black beans*

  • 1 can (540ml) lentils*

  • Half of an onion, chopped

  • 2 large cloves of garlic, smashed and chopped

  • 1 TBSP olive oil, avocado oil or the oil that you prefer

  • 1/2 TBSP** each of:

  • chili powder

  • paprika

  • oregano

  • garlic powder

  • 1 - 1 1/2 cups vegetable stock


  1. Heat pan to medium heat. 

  2. Add olive oil then onion and garlic. Only cook until softened, don't brown. Add beans and spices, mix and cook for 1-2 minutes. 

  3. Add vegetable broth, stir. 

  4. Bring to a boil then cover and simmer on low heat for 10 to 15 minutes, stirring occasionally. Enjoy!


You can use dried beans as well, follow package instructions to prepare them for use

You can adjust the amounts to taste