Interreg

1 1/2 tbsp Oil

260 g Onions finely chopped

200 g Red Pepper finely diced

1 1/2 tsp Mild chilli powder

1 1/2 tsp Ground cumin

3 tsp Sweet, smoked paprika

3 tsp Garlic granules

45 g Tomato puree

150 g Brown lentils

75 g Soya mince dried

600 g Chopped tomatoes canned

1,500 ml Veg stock

225 g Sweetcorn drained

360 g Kidney beans rinsed & drained

1. Heat the oil and cook the onion for a few minutes until soft.

2. Add the red pepper, chilli, cumin, paprika and garlic granules and cook for a further 2 minutes, stirring.

3. Add the tomato puree and cook for a further 2 minutes, stirring.

4. Add all the remaining ingredients except the sweetcorn and the kidney beans.

5. Stir to combine, bring to the boil and simmer gently for 35 minutes or until the lentils are completely cooked. Add more stock if required.

6. Add the sweetcorn and kidney beans, bring back to a simmer and cook for a further 10 minutes.