Ingredients

1 tbsp Coop olive oil
1 medium onion, finely chopped
1 red pepper, diced
1 mild red chilli, finely sliced
1 tsp ground cumin
1 tsp smoked paprika
250g lentils
1 x 400g can Coop chopped tomatoes with garlic and oregano
1 x 220g can Coop kidney beans, drained
1 tsp cocoa powder
2 inch piece cinnamon
1 tsp soft brown sugar

Method

1. Heat the olive oil in a medium saucepan and fry the onion and red pepper for 2-3 mins, until just starting to soften but not colour

2. Add the chilli, cumin and paprika, and fry for a minute more, before adding the lentils, chopped tomatoes, kidney beans, cocoa powder, cinnamon, sugar and 100ml water

3. Bring to the boil and allow to simmer, uncovered, for 20-25 mins, until the sauce has thickened slightly and the veggies are tender

4. Serve hot with steamed rice, a dollop of soya yogurt and a sprinkling of fresh coriander, if you like, and extra chilli — for the brave