You will need: 2 tbsp rapeseed oil, 1 onion (chopped), 2 celery stems, (chopped), 2 cloves garlic (crushed), 1 tsp cumin seeds, 1 tsp chipotle chilli powder or dried chilli flakes, 1 tsp dried oregano, 1 swede (scrubbed, trimmed but not peeled, cut into cubes), 150 g red lentils (well rinsed), 600 ml passata, 2 tsp sugar, sea salt & black pepper.
What to do:
Heat the oil in a large pan over a medium heat. Add the onion, celery, garlic, herbs and season. Stir well, turn the heat down and simmer with the lid on until softened (about 10 mins). Add the diced swede and red lentils, passata, sugar, and 300 ml water. Bring up to a simmer, cover and cook gently for about half an hour. Stir from time to time to make sure nothing sticks! Add black beans or kidney beans if you like…
When done (thick consistency with swede soft but not mushy), season to your liking and serve piping hot. Spritz with lemon juice, add a dollop of sour cream and some grated cheese and finish with a sprig of fresh coriander.
Great served with your favourite grain (quinoa, rice...), and a cold beer!
