2 medium onions
4 cloves of garlic
1 medium leek
1 long fresh red chilli
2 tablespoons olive oil
2 tablespoons ground cumin
2 tablespoons ground coriander
2 tablespoons smoked paprika
½ a cinnamon stick , or 1 teaspoon ground cinnamon
2 tablespoons dried oregano
1 whole nutmeg , for grating
2 tablespoons tomato purée
7 ounces dried green lentils
7 ounces dried red lentils
2 15 ounce cans of red kidney beans
2 15 ounce cans of black beans
2 15 ounce cans tins of chopped tomatoes
6 cups organic vegetable stock
Step 1: Peel and finely chop the onions and press garlic, then trim and finely chop the leek and chilli (I leave the seeds in, but deseed if you prefer less heat), and place into a large, heavy-based pan over a medium heat with the oil. Fry for about 5 minutes, or until softened.
Step 2: Add the spices, dried herbs and a good grating of nutmeg, then fry for 2 minutes – if it’s a little dry at this point, simply add a splash of water to help it out. Stir in the tomato purée and cook for a further 2 minutes.
Step 3: Stir in the lentils. Drain, rinse and stir in the beans, followed by the chopped tomatoes and the stock (I try to use homemade stock, but if you can, get low sodium stock, that’s fine too).
Step 4: Bring it all to the boil, then reduce to a low heat and let it bubble away for at least 1 hour, or until thickened and reduced, stirring every 15 to 20 minutes, then season to how you like it.
Step 5: I like this with rice or on a jacket potato, scattered with parsley leaves and with lime wedges and a dollop of vegan sour cream on the side.
Step 6: Vegan Sour Cream:
Step 7: Cover 1 cup unsalted cashews with water and soak for a few hours, or overnight.
Step 8: Pour off all water, and place nuts in food processor.
Step 9: Add 1/4 cup cold water, salt to taste (can add at the end), 1-2 tablespoons vinegar 1-2 tablespoons lemon juice.
Step 10: Puree for 3-4 minutes or until completely smooth and creamy in consistency.
Step 11: Use in any recipe that calls for sour cream.