Lentil chilli

Rinse the lentils under cold water then pour them into a saucepan with one stock cube and 4 cups of water and cook until lentils are soft and most of the water has evaporated. Set lentils aside.

In a large saucepan fry the finely chopped onion in some olive oil until soft then add in the garlic, all the spices and tomato paste and fry for 2 minutes adding a splash of water to stop it from sticking. Add in the cooked lentils, tinned tomatoes, maple syrup, 1/2 cup of water, salt & pepper & cacao powder and stir well. Simmer for 15-20 minutes until it’s gooey and most of the liquid has disappeared. Cook the rice according to packet instructions. Rinse the kidney beans and sweet corn & add to the saucepan. Mix through the chilli and cook for a further 5 minutes.

Serve the chilli with cooked rice, dollop of Greek yoghurt & fresh coriander.