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