1 tbsp. olive oil
1 onion, peeled and chopped
1 red pepper, deseeded and chopped
1-2 garlic cloves, crushed
1 (14 oz.) can tomatoes
1 c. dried red kidney beans, soaked, cooked and drained or 2 (15 oz.) cans red kidney beans
1/2 c. dried whole green lentils, simmered in plenty of water for 40-45 minutes until tender
1 tsp. mild paprika
1-2 tbsp. chili powder
Salt and freshly ground black pepper
A little sugar
To garnish: Coriander sprig

1. Heat the oil in a large saucepan and saute the onion and pepper for 10 minutes. Add the garlic and cook for 1-2 minutes, then add the tomatoes.

2. Drain the beans and lentils, reserving liquid. Add both to the tomato mixture along with the paprika and chili powder.