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1 tablespoon olive oil
Half a small onion, chopped
Couple of cloves of garlic, minced
20g lentils
1 tbsp curry powder
1tsp ground cumin
Pinch cayenne pepper
100g tinned tomatoes
75ml vegetable stock
50g chickpeas, drained & rinsed
50g beans (red, white or kidney), drained & rinsed
10g sultanas or raisins
Salt & pepper to taste

What to do:

Heat the oil in a large pan over a medium heat and cook the onion and garlic for a couple of minutes.

Add the lentils, then season with the curry powder, cumin & cayenne pepper. Stir and cook for 2 minutes.

Stir in the tomatoes, vegetable stock, chickpeas, beans and sultanas. Season with salt & pepper.

Reduce heat to low and simmer for at least 1 hour, stirring occasionally.