• 1 large brown onion
  • 1 punnet button mushrooms
  • 1 punnet shiitake mushrooms
  • 500g red kidney beans or black beans
  • 500g green lentils
  • 4 cloves garlic
  • 1 red pepper
  • 2 chilli peppers
  • Tomato & basil passata
  • Herbs & spices (black pepper, cumin, smoked paprika, hot chilli powder & basil)
  • Garlic oil
  • 4 small sweet potatoes, baked (to serve)


  • STEP 1
    Heat some garlic oil in a hot saucepan, finely chop the onion and fry until slightly browned.
  • STEP 2
    Meanwhile, chop the red pepper and chilli peppers and crush the garlic. Add to the pan along with cumin, smoked paprika and hot chilli powder.
  • STEP 3
    Chop the button mushrooms and shiitake mushrooms. Add to the pan and gently fry for a couple of minutes. Then add the passata and basil and some black pepper and lower the heat. Leave to simmer for about 20 minutes until the sauce is thick.
  • STEP 4
    Once the sauce has thickened, add the lentils and beans to the pan and simmer for 5-10 until softened. Serve with the baked sweet potatoes, or alternatively some bulgar wheat and quinoa or brown rice.

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