Ingredients • 1 tbsp olive oil • 1 onion, finely chopped • 3 garlic cloves, minced • 1 red pepper, diced • 1 tsp smoked paprika • 1½ tsp ground cumin • 1 tsp ground coriander • ½–1 tsp chilli flakes (to taste) • 2 tbsp tomato purée • 1 x 400g tin chopped tomatoes • 1 x 400g tin black beans, drained & rinsed • 120g dried red lentils, rinsed • 500ml vegetable stock • 1 tsp sugar or honey • Salt & black pepper, to taste • Juice of ½–1 lime
To Serve • Cooked basmati or jasmine rice • Fresh red & green chillies, sliced • Chopped chives or coriander • Lime wedges
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Method Heat olive oil in a saucepan over medium heat. Add onion and cook for 5 minutes until soft. Stir in garlic and red pepper, cook for 1–2 minutes. Add smoked paprika, cumin, coriander and chilli flakes. Toast for 30 seconds until fragrant. Stir in tomato purée, cook for 1 minute, then add chopped tomatoes. Add black beans, lentils and vegetable stock. Season well. Bring to a gentle boil, then simmer uncovered for 25–30 minutes, stirring occasionally, until thick and rich. Stir in sugar (if using) and lime juice. Adjust seasoning.
