Ingredients
- 1 tbsp Oil
- 1 Medium onion
- 2 Cloves of garlic
- 2 Small peppers
- 1 tsp Cumin powder
- 1 tsp Paprika powder
- 1/2 tsp Chilli powder
- 1 Can of chopped tomatoes
- 700 ml Tomato passata
- 1 tbsp Vegetable bouillon powder
- 1 cup Water
- 1/2 cup Red lentils
- 2 cup Kidney beans
- 1 tsp Baking soda
- Salt and pepper to taste
- Handful of fresh Coriander and Parsley
Instructions
- Chop the onion, peppers and garlic.
- Sauté in one tbsp of oil until soft.
- Add chopped tomatoes, lentils, spices, vegetable bouillon powder and baking soda and allow the flavours to merge for a few minutes.
- Add passata, water and kidney beans and allow simmering for 20-25 minutes.
- Add salt and pepper to taste
- For the potatoes: Rinse and dry the potatoes. Poke them with a fork in a few places and bake in the oven until fork-tender.
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