Step 1

In a non-stick large saucepan drizzle the olive oil and add the chopped onion. Fry on medium heat for 5 minutes until translucent and soft. Add the sliced carrot and sliced celery stalks. Mix and fry for another minute. Add the lentils, sliced chillies, paprika, coriander, salt and parsley. Mix and fry another minute until fragrant.

Step 2

Add the tomato sauce and the liquid vegetable stock and mix. Drain the kidney beans add them to the rest of the ingredients. Bring everything to a boil, then reduce the heat and simmer for around 25 minutes, uncovered, until the sauce reduces and it becomes thick.

Step 3

Taste the lentils to make sure they are fully cooked. This is the time to adjust the seasoning if needed.

Step 4

To serve, put two cups of brown rice in a bowl. Add the chili sin carne over the rice. Add a spoonful of vegan sour cream in the middle of the bowl, then decorate with chopped fresh coriander leaves, a lime wedge and fresh jalapenos if you want it spicier.