Red Bean Chilli


  • 1 onion, chopped
  • 400g chopped tomatoes
  • 2 cloves of garlic, crushed
  • 600ml vegetable stock
  • 115g red lentils
  • 1tsp dried thyme
  • 2tsp ground cumin
  • 2tsp chilli
  • 1tsp mixed spice
  • 3tbsp dark soy sauce
  • 1tbsp oyster sauce
  • 225g tinned kidney beans, drained


  1. Fry the onion in a large saucepan with a big glug of oil, for a few minutes until softened.
  2. Add the tomatoes and garlic and cook for 10 minutes.
  3. Stir in the stock, lentils, thyme, cumin, chilli, mixed spice, soy sauce and oyster sauce.
  4. Cover and simmer for 45 minutes, stirring frequently to prevent the lentils sticking to the bottom of the pan. Add a drop of water if the lentils look close to drying out.
  5. Stir in the kidney beans and cook for 10 minutes, with a splash of water if it needs it.