I’m Holly Dyson + welcome. I provide plant-based catering for events and retreats in the Byron Bay region & beyond. Please visit ‘Work with me” for more information. I also upload delicious plant-based recipes.

Enjoy xx

Red Lentil Chilli

Red Lentil Chilli


Prep time; 10 minutes

Cook time; 45 minutes

Serves; 4


4 dates (soaked and mashed into dated paste - about 2 1/2 tbsp)

1 brown onion

4 cloves garlic

1 stalk celery

1 red capsicum

2 cups red lentil

1 can chopped tomatoes

1 tbsp pickld cumin mix (or regular cumin)

2 tsp smoked paprika

2 tsp chilli powder

Sea salt

Juice 1/2 lemon

1 tsp apple cider vinegar

Served with cashew sour cream, fresh coriander & jalapeños.


Dice the onion, garlic, celery and capsicum small.

Sautée the onion in a little oil or water on medium heat until soft.

Add in the garlic for another minute turning the heat down if the garlic starts to burn. Add in the celery and capsicum.

Add in the spices and sautee for a further minute before adding the date paste for another minute.

Add in the lentils, tomatoes and 2 cups of water.

Bring to a gently simmer for about 40 minutes or until lentils are soft.

Adding more water if it gets too dry.

Once lentil are cooked add in sea salt to taste, juice of 1/2 lemon and 1 tsp apple cider vinegar.

Serve with cashew sour cream, fresh coriander, rice/ potatoes or simple on its own.

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