The ultimate 'brown sludge' lunch - spicy and tasty though. Adapted from a Times recipe.
Tip the beans into a bowl and mash lightly with a fork. Set aside.
Heat the coconut oil in a saucepan, add the onions and chilli and fry gently for 5 minutes until softened. Add the ginger, garlic, chilli powder and spices and cook for a further 1-2 minutes. Pour in the stock, bay leaves, mashed beans, lentils and tomato. Bring to a simmer and cook for about 20 minutes, or until thickened. Season with salt and pepper then add the yoghurt and stir well. Scatter with the coriander to serve.