Ingredients (use ALL organic as available):

1 cup lentils, 1 can beans (red or black, mixed, kidney etc.), 1 red pepper, 1 stalk fennel, 2 stalks celery, 1 carrot, 1/2 tub soft tofu, 1 can tomato paste, 1 large can 25 oz. diced tomatos,

spice: 1 tea. chili powder, 2 tea.paprika, 1 tablespoon fennel seeds, 1 bay leaf, 1/2 tea. turmeric, 1 tablespoon brown mustard seeds, salt and pepper to taste. (for more heat add additional chilli powder, tabasco, cayenne pepper etc.)
1. boil water, add lentils, slow boil for 20 minutes until soft 2. in large pan: fry onions in 1 tablespoon olive oil and canola oil, about 3 min. until soft, add brown mustard seed  3. add 1/2 tub crumbled tofu 4. add sliced carrots, celery, fennel and red pepper, cook about 3 min. 5. add rest of spices, stir well 6. drain beans and reserve liquid 7. add beans, diced tomatoes and tomato paste, cook about 7 minutes on medium heat 8. add 1/2 of the cooked lentils adding some bean liquid to thin out if needed.

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