Lentil Peri-Peri Chili

• 1 tbsp. olive oil
• 1 red onion, chopped
• 1 tsp. peri-peri rub
• 1 tsp. ground cumin
• 1 tsp. paprika
• 2 carrots, cut into chunks
• 1 red pepper, seeded and chopped
• 2 celery sticks, chopped
• 2 garlic cloves, crushed
• 1/2 cup dried red lentils
• 1 vegetable stock cube
• 14 oz. can chopped tomatoes
• 14 oz. can black beans, drained and rinsed
• 3 scallions chopped
• Several cilantro leaves

1. Heat the oil in a large pan; add the onion, and cook for a few minutes. Stir in the peri-peri rub, cumin, and paprika. Add the carrots, red pepper, celery, and garlic; cook for 2 minutes.
2. Meanwhile, put the lentils into another pan, and cover with boiling salted water. Simmer for 15 minutes.
3. Combine the stock cube with 2 1/2 cups boiling water, and pour over the vegetables. Add tomatoes and black beans, and simmer for 5 minutes.
4. Drain lentils, add to the vegetables, and cook for 5 minutes. Sprinkle with scallions and cilantro to serve.

olive oil, red onion, periperi rub, ground cumin, paprika, carrots, red pepper, celery, garlic, red lentils, vegetable stock cube, tomatoes, black beans, scallions, cilantro

Taken from www.myrecipes.com/recipe/lentil-peri-peri-chili (may not work)