1 medium onions
2 cloves of garlic
1 medium leek
1 tablespoons olive oil
1 tablespoons ground cumin
1 tablespoons ground coriander
1 tablespoons smoked paprika
1 teaspoon ground cinnamon
1 tablespoons dried oregano
1 teaspoon ground nutmeg
1 – 2 tablespoons tomato purée
200 g dried red lentils
1 x 400 g tins of red kidney beans
1 x 400 g tins of black beans
1 x 400 g tins of chopped tomatoes (or fresh)
750ml vegetable stock
Small handful of fresh coriander
1. Peel and finely chop the onions and garlic, then trim and finely chop the leek. Place into a large, heavy-based pan over a medium heat with the oil. Fry for about 5 minutes, or until softened.
2. Add the spices and dried herbs, then fry for 2 minutes – if it’s a little dry at this point, simply add a splash of water to help it out. Stir in the tomato purée and cook for a further 2 minutes.
3. Stir in the lentils. Drain, rinse and stir in the beans, followed by the chopped tomatoes and the stock (use homemade stock if possible)
4. Bring it all to the boil, then reduce to a low heat and let it simmer for at least 1 hour, or until thickened and reduced, stirring every 15 to 20 minutes.
5. Cook the brown rice as per instructions. Chop up the coriander and mix through the rice before serving.
Optional ingredients – add a whole red chilli finely chopped at stage 1 if you prefer to have a bit of spiciness to the dish.
If you`d rather not use tinned food, please feel free to use fresh tomatoes, blanched, peeled and finely chopped. For the kidney/black beans use dried beans which need to be soaked overnight and rinsed well.