Categories
 25Mins Prep Time |
 120Mins Cook Time |
 EasySkill Level |
people
Ingredients
- 1 tbsp olive oil
- or rapeseed oil
- 1 Red Onion diced
- 2 carrots finely diced
- 70 g Puy lentils or green lentils rinsed
- 30 g red lentils rinsed
- 400 g can kidney beans
- 3 tbsp dark soy sauce
- 400 g can chopped tomatoes
- 20 g dark chocolate finely chopped
- tsp ¼chilli powder
- 2 tsp Dried Oregano
- 2 tsp ground cumin
- 2 tsp sweet smoked paprika
- 1 tsp Coriander
- 1 tsp Cinnamon
- 800 ml Vegetable stock
- ½ lime juiced
Cooking Instructions
- If you have a gas hob, put the aubergine directly onto a lit ring to char completely, turning occasionally with kitchen tongs, until burnt all over. Alternatively, use a barbecue or heat the grill to its highest setting and cook, turning occasionally, until completely blackened (the grill won’t give you the same smoky flavour).
- Set aside to cool on a plate, then peel off the charred skin and remove the stem. Roughly chop the flesh and set aside.
- In a large pan, heat the oil, add the onion and carrots with a pinch of salt, and fry over a low-medium heat for 15-20 mins until the carrots have softened.
- Add the aubergine, both types of lentils, the kidney beans with the liquid from the can, soy sauce, tomatoes, chocolate, chilli powder, oregano and the spices.
- Stir to combine, then pour in the stock. Bring to the boil, then turn down the heat to very low. Cover with a lid and cook for 11/2 hrs, checking and stirring every 15-20 mins to prevent it from burning.
- Remove the lid and let the mixture simmer over a low-medium heat, stirring occasionally, for about 15 mins until you get a thick sauce.
- Stir in the lime juice and taste for seasoning – add more salt if needed.
- Serve hot over rice with whichever accompaniments you want!