Chickpea & Red Lentil One-Pot

Prep/Total Time

10m/ 1h 45m






330 kcal


4 g


18 g


44 g


56 g


Rich, creamy and hearty. This Chickpea and Lentil One-Pot is perfect for a cold day! Low fat, High Carb, nutritious and tasty. Serve with rice, potatoes or greens.


  • 2 x 400g tins Chickpeas
  • 1 x 400g tin chopped Tomatoes
  • 1-2 large white Potatoes, steamed in advance.
  • 120g Dry Red Split Lentils
  • 1 large white Onion
  • 3-4 medium sized Carrots
  • 250g Mushrooms, any type
  • 3 TBSP Tomato puree/paste
  • 100g Spinach (I used baby washed Spinach)
  • ½ Large or 1 small Red Pepper, diced. 
  • 15g Dry Mushroom Seasoning
  • ½ TSP Garlic Powder
  • 100ml Plant Milk (I used Soy)
  • 2 TBSP Soy Sauce


  1. Dice the onion and carrot into small pieces, add to a large pan. Sautee for 10 mins, add a splash of water if it’s dry.
  2. Chop and add the mushrooms. Cover to alow the mushrooms to release their liquid, about 5 mins. 
  3. Add the dry lentils, they will soak up the mushroom liquid quickly. 
  4. In a blender, add a can of chickpeas and liquid, plant milk and garlic, blend to a liquid. Add to the vegetables, mix well. 
  5. Roughly chop the potatoes and add.
  6. Add 400ml water
  7. Add the chopped tomatoes, and the seasonings, mix well. Cover and reduce to very low heat, cook for about 1 ½ hours, stirring very occasionally.
  8. 10 mins before serving, add in 1 can of drained, rinsed Chickpeas, the Spinach and Red Pepper. You just want these ingredients to warm through and not cook – this gives great texture to the meal.  

Serve with rice, or potatoes, or greens.

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