Ingredients - Serves 4
1 lime
400g kidney beans - canned or cook them
500g carrots
500g green lentils - cook them
Few sprigs of coriander
4 cups of brown rice
4 sticks of celery
2 large onions
2 garlic cloves
2 tbsp ground cumin
2 tins of chopped tomato
300 ml of vegetable stock
1 tbsp tomato puree
1 tsp oregano
2 tbsp olive oil
salt and pepper to taste
2 tsp smoked paprika
Method
Cook the rice and set aside
Put oil in a large pan, slice garlic and onions and fry until soft
Add all of the spices and herbs and tomato puree
Add the stock, chopped carrot and celery and cook for around 10 minutes
Add the kidney beans and lentils (make sure they are already cooked)
Cook it all for around 15 minutes
Serve with rice, coriander and lime