Ingredients
1 tbs vegetable oil
1 red onion, finely chopped
1 tsp each ground cumin, coriander and chilli powder
2 x 400g tins chopped tomatoes
1 veg stock cube, crumbled
2 x 400g tins lentils, drained and rinsed
400g tin kidney beans, drained and rinsed
handful fresh coriander, chopped.
Method
Heat the oil in a large pan and fry onion for 10 min until soft. Add the ground spices and cook for a further min. Stir in tomatoes, stock cube, and lentils and simmer for 10 min until thickened.
Add kidney beans and heat through. Stif through most of the coriander and check the seasoning. Garnish with remaining coriander and serve with crisp flatbreads or cooked brown rice.
Nutrition
307 cals
5g fat (1g saturates)
48g carbs (11g total sugars)