GF: DF: SF: V

Serves 4

2 teaspoons olive oil

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground turmeric

1 teaspoon smoky paprika

1 brown onion, diced

pinch chilli powder or chilli flakes (to taste)

1 carrot, diced

1x 400g tin diced organic tomatoes

2x 400g tin organic brown lentils, rinsed and drained

1x 400g tin organic kidney beans, rinsed and drained

2 tablespoons chopped jalapenos

250ml vegetable stock

sea salt and black pepper

To serve : avocado or guacamole, fresh lime wedges and coriander

Place olive oil in a large saucepan or casserole dish on medium heat, add spices and cook 30-60 seconds or until fragrant. Add the brown onion and carrot and cook 4-5 minutes, until soft then add the tomatoes, lentils and kidney beans. Saute 3-4 minutes, add jalapeños and pour in vegetable stock, bring to a gentle boil, then reduce to simmer for 30 minutes. Serve with sweet potato wedges, avocado, fresh lime and coriander sprigs.