Ingredients

The following ingredients have 4 Servings
  • 1.5 tbsp oil
  • 2 onions (finely diced, I used 1 red and 1 brown onion)
  • 1 piece celery (finely diced)
  • 1 carrot (finely diced)
  • 1 chilli pepper (Remove the seeds to make it less hot. Add more if you want a hotter chilli or leave it out entirely)
  • 3 cloves garlic (crushed)
  • 1/2 tsp ground all spice
  • 1/2 tsp smoked paprika
  • 1/2 tsp paprika
  • 1 tsp ground cinnamon
  • 2 tsp cumin
  • 2 tsp ground coriander
  • 1 tsp dried oregano
  • 2 tbsp tomato puree
  • 400 g chopped tomatoes (I used a tin but you could use fresh)
  • 120 g dried green lentils
  • 120 g dried red lentils
  • 230 g cooked black beans
  • 15 g coriander leaf (Chopped (cilantro))
  • Toppings - avocado, herbs, cheese, tortilla chips, red onions, spring onions, olives, hot sauce (all optional)

Instruction

  • Heat the oil in a large saucepan.   Cook the onion, carrot and celery gently for about 10 minutes so they soften but don't brown
  • Add the garlic and chilli pepper.   Stir for a minute then add the spices.  Stir in the spices then add the tomato puree. Stir in too.
  • Add the tomatoes, lentils and black beans.    Top with about 700ml of water. Bring to the boil then lower to a simmer for about 40 minutes.
  • Stir in most of the coriander leaf at the end.   Reserve a little to sprinkle on top of the bowls.
  • Serve with your favourite toppings