Combine the spicy flavours of Portugal and Mexico in this vegan meal that meat-eaters will love too.
• 1 tbsp olive oil
• 1 red onion, chopped
• 1 tsp peri-peri rub
• 1 tsp ground cumin
• 1 tsp paprika
• 2 carrots, cut into chunks
• 1 red pepper, de-seeded and chopped
• 2 celery sticks, chopped
• 2 garlic cloves, crushed
• 150g dried red lentils
• 1 vegetable stock pot
• 400g can chopped tomatoes
• 400g can black beans, drained and rinsed
• 3 spring onions, chopped
• Several coriander leaves
1 Heat the oil in a large pan, add the onion and fry for a few mins. Stir in the peri-peri rub, cumin and paprika. Add the carrots, red pepper, celery and garlic, and cook for two minutes.
2 Meanwhile, put the lentils into another pan and cover with boiling salted water. Simmer the lentils for 15 mins.
3 Combine the stock pot with 600ml boiling water and pour over the vegetables. Add tomatoes and black bean to the pot and simmer for five mins.
4 Drain lentils, add to the vegetables and cook for five mins. Sprinkle over spring onions and coriander leaves to serve.
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