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.