Kim's Kitchen

175g/6oz green lentils
2 tbsp sunflower oil
1 large onion, chopped
1-2 cloves garlic, crushed
1-2 tsp chilli powder
1 tsp cumin seeds
1 red and 1 green pepper, stalk and seeds removed, and chopped
2 carrots, peeled and chopped
2 x 400g/14oz cans chopped tomatoes
1 heaped tbsp tomato purée
300ml/½ pint vegetable stock
100g/4oz frozen peas
175g/6oz mushrooms, wiped and quartered
1 courgette, chopped
salt and freshly ground black pepper
1 can kidney beans, drained

Place the green lentils in a large bowl and pour boiling water over them. Leave to soak for 30 minutes. (Alternatively, buy a tin of pre soaked lentils.) Drain.

Heat the oil in a large saucepan and fry the onion and garlic together with the chilli and cumin, about ten minutes or until the onions are soft.

Add the peppers, carrots and drained green lentils and cook for five minutes, stirring all the time. Add the tomatoes, purée, stock and peas, bring to the boil and simmer until the lentils are tender (about 30 minutes). Add the mushrooms and courgettes and simmer for five minutes more. Season to taste.

Add the cooked kidney beans and simmer for five more minutes.

Serve with cooked rice.

Each serving provides 265kcal, 15g protein, 33g carbohydrate (of which 12g sugars), 5g fat (of which 1g saturates), 12g fibre and 0.4g salt.