The ultimate 'brown sludge' lunch - spicy and tasty though. Adapted from a Times recipe.

  • 1 tin kidney beans or any other beans you fancy
  • coconut oil
  • 2 small red onions, diced
  • 1 green chilli, sliced
  • 2cm piece of fresh ginger, grated
  • 3 garlic cloves
  • 1/2 - 1 tsp hot chilli powder
  • 2 tsp ground turmeric
  • 1 tbsp ground coriander
  • 1 tsp garam masala
  • 4 cardamom pods, crushed
  • 400ml vegetable or chicken stock
  • 2 bay leaves
  • 250g cooked beluga lentils
  • 1 ripe tomato, diced
  • sea salt and black pepper
  • 3 tbsp natural yoghurt
  • a handful of coriander leaves

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.