2 tins chopped tomatoes
1 tin green lentils
1 tin kidney beans
1 medium onion
1 red pepper
1 pack green beans
2 cloves garlic (optional)
1 tsp sugar
1 tsp rapeseed oil
Chop the onion and place in a large saucepan with the oil. Fry over a medium heat for about 5 minutes. Meanwhile, crush or finely chop the garlic and add to the saucepan with the onion.
Chop the red pepper and green beans (into ½ inch pieces) and add to the saucepan.
Add in the chopped tomatoes and sugar. Stir to combine the veg and tomatoes, then turn the heat up slightly and bring to a simmer with the lid off. This means the tomatoes should be bubbling slightly. Allow it to simmer for 10 minutes, stirring regularly.
Meanwhile, open the tin of lentils and tip into a sieve. Rinse the lentils under the tap and allow to drain over a bowl. Add to the saucepan and then repeat this with the kidney beans.
Add in some chilli powder — as much or as little as you like. It’s best to add small amounts at a time, mix well, taste to check. If you want a little more spice, add a little more chilli powder.
Continue to simmer for 10 minutes with the lid off, stirring often. The tinned lentils and kidney beans are already cooked so you really just need to allow then to heat with the sauce.
Serve in bowls (with rice if desired).
Per serving (based on 5 servings)
High in Fibre, Beta-carotene. Source of Vitamin C & Iron