Ingredients

3 red onions, 2 diced, 1 sliced
1 tbsp Coop vegetable oil
1 red pepper, diced
1 tbsp ground cumin
2 tsp mild chilli powder
1 tsp paprika
½ tsp ground cinnamon
400g can Coop chopped tomatoes
4 tbsp cider vinegar
2 tbsp Coop Fairtrade light brown sugar
125g Coop dried red split lentils
2 x 400g cans Coop red kidney beans, drained and rinsed
2 tbsp cocoa powder
Cooked Coop basmati rice, to serve

Method

Put the diced onion and oil in a deep saucepan and fry on a medium heat for 5 mins, until almost soft

Stir in the pepper and spices, cook for another 5 mins, then add the tomatoes, 2 tbsp of the vinegar, 1 tbsp of the sugar and the dried lentils

Fill the tomato can with water and add to the pan, then half-fill again and add that too

Bring to a simmer and cook for 15 mins

While the chilli is cooking, mix the rest of the sugar into the remaining vinegar until dissolved, then pour over the sliced onion.

Leave to pickle, stirring occasionally

Add the kidney beans and cocoa powder to the chilli and simmer for another 5 mins, until the sauce has thickened. Serve with rice and top with the pickled red onion