1 tbsp. olive oil
1 onion, peeled and chopped
1 red pepper (sweet), chopped
1 garlic clove, crushed
1 x 400 g. (14 oz.) can tomatoes
225 g. (8 oz.) red kidney beans, soaked, cooked and drained or 2 x 425 g. (15 oz.) cans
100 g. (4 oz.) whole green lentils, simmer in plenty of water 45 minutes
1 tsp. mild paprika pepper
1/2-1 tsp. chili powder
Salt and pepper
A little sugar

Heat the oil in a large saucepan and fry the onion and pepper for 10 minutes, then add garlic and tomatoes. Drain the beans and lentils and add to the tomato mixture together with the paprika and chili powder.

Simmer for about 15 minutes, then season with salt, pepper and sugar. Serve with brown rice or jacket potatoes, sour cream and chives, and a green salad.