A wholesome, hearty supper that lends some kick to the convenience of canned beans and pulses.

What You Need

2 tbsp vegetable oil
1 large onion, finely chopped
1 large carrot, finely chopped
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp dried origanum
½ to 1 tsp smoked chilli flakes or conventional dried, crushed chilli
1 large red pepper, diced
2 tbsp tomato paste
1 tin chopped tomatoes
Tin of lentils, rinsed and drained
Tin of kidney beans, rinsed and drained
Sea salt flakes and freshly ground black pepper
To serve:
Cooked brown rice
Grated Cheddar cheese
Jalapeños

Method

1/ Heat the oil in a pot over medium-low heat, add the onion, carrot and garlic, replace the lid and sweat for 15 minutes, stirring occasionally.
2/ Add the spices and cook, stirring, for a minute.
3/ Turn the heat up to medium, add the red pepper and tomato paste, and cook, stirring, for a minute.
4/ Add the tomatoes; fill the tin with water and add to the pot. Turn the heat up to high to bring to the boil, then reduce to low and simmer for 25 minutes or until the tomatoes have broken down completely and the sauce has thickened.
5/ Stir through the lentils and
kidney beans and simmer for another five minutes to warm through. Season to taste.
6/ Serve with brown rice, grated Cheddar and sliced jalapeños.
Cook’s Notes: Add beef stock instead of water for a more meaty flavour.
SERVES 4-6. Per 239g serving: 711kJ, 5g fat (0g sat), 24g carbs, 390mg sodium, 9g fibre, 8g protein
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