Mandys lentils and chickpea chilli

• 1 tbsp olive oil
• 2 clove chopped garlic
• 1 large white onion chopped
• 1 cup red lentils
• 2 cup veg stock
• 1 tbsp hot chilli powder
• 1 tsp dried cumin powder
• 500 grams tomato passata
• 1 can drained chickpea
• 1 can red kidney beans ( do not drain)
• 1 salt n pepper to taste
• 2 serrano chillies deseeded and chopped
• 1 green pepper chopped( bell pepper)

1. Heat oil on large pot ,add onion and garlic ,saute for 5 minutes .
2. Add pepper tomato passata,chickpea lentils,stock,chilli powder,cumin powder.
3. Cover and simmer for 40 minutes ,stirring to keep lentils from sticking.
4. Add kidney beans and their sauce and cook for another 5-10 minutes until lentils are cooked and liquid Is absorbed
5. Season with salt and pepper to taste
6. Serve with rice or put it in a wrap and enjoy

olive oil, garlic, white onion, red lentils, stock, chilli powder, cumin powder, chickpea, red kidney beans, salt, serrano chillies, green pepper

Taken from cookpad.com/us/recipes/366154-mandys-lentils-and-chickpea-chilli (may not work)