1 x 400 g can Brown lentils (drained)
1 x 400g can Black beans (drained)
1 x 400 g can Red kidney beans (drained)
2 Tbsp Olive oil
1 Carrot (diced)
1 Red pepper (diced)
1 Yellow pepper (diced)
1 Red onion (chopped)
6 cloves of Garlic (chopped
1 tsp finely chopped or grated Fresh ginger
2 Tbsp Smokey Chipotle Rub/Seasoning
4 Ripe tomatoes chopped
4 Bay leaves
2 cups Vegetable stock
Salt and Pepper
In a large saucepan, add the oil, carrot, peppers, onion, garlic, ginger, Smokey Chipotle Rub/Seasoning.
Cook gently for a few minutes until the spices become fragrant.
Add the tomatoes, bay leaves and vegetable stock.
Adjust the thickness with extra water.
Bring to the boil and then gently simmer for 40 minutes.
Add the drained cans of brown lentils, kidney beans and black beans.
Cook for a further 15 minutes. Add water if needed to thin a little.
Add salt and pepper to your taste.
Remove from the heat and remove the bay leaves before serving.
To serve, sprinkle on fresh cilantro and a spoonful of sour cream (optional).