Make a big pot of it and freeze it for those days you don't have time to cook.
Preparation: 15 minutes
Cooking: 1 hour 10 minutes
2 medium onions, finely diced
4 cloves of garlic, finely diced
1 medium leek, finely diced
1 long fresh red chili, finely diced
2 tablespoons extra virgin olive oil
2 tablespoons ground cumin
2 tablespoons ground coriander
2 tablespoons smoked paprika
½ cinnamon stick, or 1 teaspoon ground cinnamon
2 tablespoons dried oregano
1 whole nutmeg, for grating
2 tablespoons tomato purée
250 g dried green lentils
250 g dried red lentils
2 x 400 g tins of red kidney beans, drained and rinsed
2 x 400 g tins of black beans, drained and rinsed
2 x 400 g tins of chopped tomatoes
1.2 litres organic vegetable stock
black pepper, freshly ground
Fry the onions, garlic, leek and chili in a large, heavy-based pan over a medium heat in the oil for about 5 minutes, or until softened.
Add the spices, dried herbs and a good grating of nutmeg, then fry for 2 more minutes (if it's a little dry at this point, simply add a splash of water).
Stir in the tomato purée and cook for a further 2 minutes.
Stir in the lentils, beans and chopped tomatoes, then add the stock. Bring it all to the boil, then reduce to a low heat and let it bubble away for at least 1 hour, or until thickened and reduced, stirring every 15 to 20 minutes, then season to your taste.
Nutrition (per serve):
Calories 380; Fat 5 g; Sat. Fat 0.9 g; Carbs 60 g; Sugar 8 g; Fiber 16 g; Protein 24 g