Recipe by: Banana

1 cup brown lentils
400g can red kidney beans, drained (or 1/3 cup dried, soaked, then boiled)
1 onion, chopped
2 cloves garlic, crushed
1 tbsp freshly grated ginger
1 chopped tomato
1 tsp each cumin, coriander, fenugreek and chilli
Sea salt and pepper to taste

1. Begin boiling the brown lentils, until they are soft

2. Meanwhile, in a non-stick pan, fry the onion, garlic, ginger and spices in a little water, and then cover with water. Cook it on high until the mixture thickens

3. Once the lentils are cooked and have absorbed all of the water, add the onion/spice mixture, the tomato and the kidney beans. Cook for around 20 minutes

4. Serve over rice

Servings: 6

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