Tom Holland-Inspired Simple Lentil Chili (Vegetarian Version for Zendaya)
A recipe from the Celebrity Diets collection.
Not affiliated with or endorsed by any person named. These meals are illustrative and may not reflect what anyone actually eats.
Celebrity DietstomHollandzendayalentilChilivegetarianplantBased

Nutrition (per serving)
420Calories
22 gProtein
62 gCarbs
10 gFat
10 gSugar
850 mgSalt
Ingredients
- 1 cup Dry green or brown lentils (rinsed)
- 1 large Onion (diced)
- 3–4 Garlic cloves (minced)
- 1 can (400g) Canned kidney beans (drained)
- 1 can (400g) Canned chopped tomatoes
- 2 tbsp Tomato paste
- 2–3 tbsp (adjust for heat) Chili powder
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 2 cups Vegetable broth
- 1–2 tbsp Olive oil
- to taste Salt + black pepper
Method
- Heat olive oil in a large pot over medium heat.
- Add diced onion and cook 5 minutes until soft and translucent.
- Add minced garlic and cook 1 more minute.
- Add rinsed lentils and stir to coat in oil/onion/garlic for 2 minutes.
- Stir in chili powder, cumin, smoked paprika, salt, and pepper. Cook 1 minute.
- Add tomato paste and cook 1–2 minutes.
- Pour in chopped tomatoes and vegetable broth. Stir well.
- Add kidney beans. Bring to a simmer, then reduce heat to low.
- Cover and cook 35–45 minutes, stirring occasionally, until lentils are tender and chili thickens.
- Taste and adjust seasoning (more chili powder, salt, or a splash of vinegar for brightness).
- Serve hot with rice, cornbread, or tortilla chips — Tom’s vegetarian adaptation when cooking for Zendaya.
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