4 cloves garlic
1 long fresh red chilli
2 tbsps ground cumin
2 tbsps ground coriander
2 tbsps smoked paprika
1 tsp ground cinnamon
2 tbsps dried oregano
250g dried green lentils
250g dried red lentils
2 cans (400g each) chopped tomatoes
Vegetable Stock 1.2 litres
1 tsp ground nutmeg (fresh if you have it)
2 tbsps tomato paste
2 cans (400g each) black beans
2 brown onions
1 can (400g) red kidney beans
Peel and finely chop the onions and garlic, then trim and finely chop the leek and chilli (remove the seeds). Place into your largest heavy-based pan over medium heat with the oil. Fry it for about five minutes or until softened.
Add the spices, dried herbs and a good grating of nutmeg then fry for two minutes, if it's a little dry simply add a splash of water. Stir in the tomato paste and cook for a further two minutes.
Stir in the lentils. Drain, rinse and stir in the beans, followed by the chopped tomatoes and the stock.
Bring it all to the boil then reduce to a low heat and let it bubble for at least one hour or until thickened and reduced. Stirring every 15-20 mins. Season with salt and pepper to taste.
Makes 10 servings which you can portion out for meal prep and freeze.