1 tablespoon olive oil
Half a small onion, chopped
Couple of cloves of garlic, minced
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.