Chunky vegetable chilli

297 CALS PER SERVING

SERVES 2

Heat 1 tbsp extra virgin olive oil in a large pan and cook 1 small red onion, chopped, with a pinch of salt for 8 minutes, then add 1 clove of chopped garlic and cook for 1 more minute.

Add 1 carrot, chopped, 1 stick of celery, chopped and 1 courgette, chopped. Cook for 2 minutes. Add 1 tbsp tomato puree, 1 tsp chilli powder, 1 tsp paprika, 1 tsp ground cumin, 1 tsp dried oregano and 1 tsp cinnamon and cook for 2 minutes. Add 1 400g can of chopped tomatoes, 50g red lentils, ½ 400g can of kidney beans, 300ml of low-salt vegetable stock and 1 tsp of soy sauce. Cover and cook for 20 minutes or until lentils are cooked. Stir through a handful of chopped coriander to serve.