Preparation
By Anna Watson
@anna.eats.veg
• 1 Fry your onions, garlic and red chilli in olive oil.
• 2 When the onions have gone translucent, add your grated carrot and red pepper, let them cook for a few minutes then add your spices, let them cook for 2 minutes.
• 3 Add your lentils, a tin of tomatoes and 200ml of hot vegetable stock.
• 4 Give it a good stir and let simmer for 10 minutes.
• 5 Add in your kidney beans at this stage and let simmer for another 10-15 minutes.
• 6 To finish, stir in the créme fraíche. Serve with steamed brown rice and top with extra chilli if you can handle the heat!
