2 teaspoons olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon smoked paprika
1 brown onion, diced
pinch chilli powder or chilli flakes (to taste)
1 carrot, diced
1x 400g tin diced organic tomatoes or 1.5 cups tomato passata
3 cups cooked organic brown or black lentils
1.5 cups cooked kidney beans, rinsed and drained
2 tablespoons chopped jalapenos
250ml vegetable stock
Salt and black pepper
To serve: avocado or guacamole, fresh lime wedges, fresh coriander and roasted sweet potato wedges.
1. Place olive oil in a large saucepan or casserole dish on medium heat, add spices and cook 30-60 seconds or until fragrant.
2. Add the brown onion and carrot and cook 4-5 minutes, until soft then add the tomatoes, lentils and kidney beans.
3. Saute 3-4 minutes, add jalapeños and pour in vegetable stock, bring to a gentle boil, then reduce to simmer for 30 minutes.
4. Serve with sweet potato wedges, avocado, fresh lime and coriander sprigs.
Jacqueline’s website, The Brown Paper Bag Nutrition, is loaded with healthy, wholefood recipes with a focus on plant-based eating as well as fabulous health, nutrition, and lifestyle advice.